Chilled sugarsnap pea soup with fresh mint

  • 1 large Vidalia onion, minced
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 4 cups chicken or vegetable stock
  • 1 pound sugar snap peas, ends trimmed
  • 1/2 cup heavy cream
  • 2 tablespoons minced fresh mint leaves, plus small sprigs for garnish
  • salt and cracked pepper to taste
  • Crème fraiche, clotted cream, or sour cream for serving
  • Minced radishes for garnish

In a heavy stockpot over medium heat, sauté the onion in the butter and oil until translucent. Add the stock and bring to a rolling boil. Drop in the sugar snap peas and let boil for 1 minute. Remove from the heat and let cool slightly. Puree the soup and stir in the cream, mint, and salt and pepper. Allow the soup to cool to room temperature, and then chill in the refrigerator. Serve with a dollop of crème fraiche in the center of the bowl. Garnish with minced radish and mint sprigs.


Recipe from The Café Pongo Cookbook