Fresh Pea Soup
If fresh late spring peas are available, substitute for the frozen peas. This chilled soup tastes of springtime, and makes a perfect first course before an elegant ham dinner.
1 pound fresh peas, shelled (or 10-ounce package frozen green peas)
2 green onions, chopped
1/8 teaspoon thyme
Pinch of sugar
2 cups chicken broth
1 cup milk
Salt and ground black pepper, to taste
Nutmeg, freshly grated to garnish
Shredded carrot, to garnish
- Place peas, green onion, thyme, sugar and broth in medium saucepan. Bring to a boil, reduce heat, cover and simmer 10 minutes. Let mixture cool slightly.
- Purée, in batches, in food processor or blender. Stir in milk, season with salt and pepper. Cover and refrigerate 4 hours or overnight. Garnish servings with freshly grated nutmeg and shredded carrot.
Makes 8 (1/2 cup) servings.
Recipe provided courtesy of National Pork Board.