I made this cold soup as an hors-d'oeuvre at our Etsy craft party and was asked for the recipe. So here you go...
Picture by sarahmconnolly
The ingredients you need for this summer pea soup:
• olive oil
• 1 leek, finely chopped
• 125 gr celery, finely chopped
• 2 bulbs of garlic, finely chopped
• 150 gr chives, finely chopped
• 450 gr peas (extra fine)
• 1.5 litre chicken stock
• 1 dl low-fat creme
• prosciutto OR smoked salmon - optional
• sea salt and freshly ground pepper
Best to start by chopping the leek, celery and garlic. Heat the oil in a big pan and add the leek, celery and the garlic. Cover it for about 5 minutes and stir regularly. Add the chicken stock, the chives and peas and boil for 15-20 minutes.
Then use a stick blender to blend the soup. Blend until smooth. I recommend to sift the soup as it will remove all hard bits of the peas. After sifting, add the creme and season well with salt and pepper. Leave to cool in the fridge.
Before serving you have the choice to add either small bits of prosciutto or smoked salmon. Both taste great with the pea soup.