Cold Pea Soup

Delicious and refreshing on a hot summer day. And easy to make, too.
4 servings

1 pound frozen peas (3 cups)

3 cups chicken or vegetable stock

1/4 cup sour cream (or more to taste)

Parsley, for garnish

In a saucepan, combine

1 pound frozen peas (3 cups)

3 cups chicken or vegetable stock

Bring to a boil and reduce to a simmer. Cook until peas are bright green and tender, 10 minutes or so. Cool for a few minutes. Pour the cooked peas into a blender and carefully blend them until they are pureed. Do this in several batches. Add

Salt and pepper, to taste

Force through a fairly fine strainer, discarding solids. Stir or whisk in

1/4 cup sour cream (or more to taste)

You may substitute heavy cream if you prefer a less tangy flavor. Refrigerate (for up to two days) before serving, cold. Garnish with some

Chopped parsley

Dollop of sour cream, if desired

Adapted from Mark Bittman in The New York Times

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