Chilled Pea Broth with Lemon Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We think bowls made of ice are the perfect vessel for this soup, but if space is tight in your freezer, regular soup bowls will work just fine. Active time: 30 min Start to finish: 8 1/2 hr (includes chilling) Ingredients:
2 medium onions, chopped |
3 tablespoons olive oil |
2 lb sugar snap peas, cut crosswise into 1/2-inch pieces |
1 teaspoon sugar |
6 cups plus 2 1/2 tablespoons water |
2 teaspoons salt, or to taste |
3 tablespoons sour cream |
1 teaspoon finely grated fresh lemon zest |
garnish: pea sprouts |
Directions:
1. Cook onions in oil in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 5 to 7 minutes. Add sugar snaps and cook, stirring occasionally, until crisp-tender and bright green, 6 to 8 minutes. Add sugar and cook, stirring, 1 minute.
2. Purée pea mixture with 6 cups water in a blender in 6 batches until very smooth, about 30 seconds per batch, then pour through a very fine sieve, discarding solids (do not press on solids). Stir in salt and chill broth, covered, until very cold, about 8 hours. (Do not chill longer or soup will discolor.)
3. Whisk together sour cream, zest, and remaining 2 1/2 tablespoons water in a small bowl, then pour through a very fine sieve into another small bowl (to remove air bubbles).
4. Serve broth topped with lemon cream.
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