Cold Pea Soup
This elegant soup is perfect for a hot summer evening. Serve it with some crisp croutons, a fruit gelatin salad, and some popovers fresh from the oven.
- 1 16-ounce package frozen baby peas
- 1 avocado, peeled and chopped
- 1 tablespoon lemon juice
- 2 cups chicken broth
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ cup chopped mint
Place frozen peas in a colander and run cold water over them for 2 to 3 minutes to thaw, tossing occasionally.
Place in blender container or food processor along with avocado and sprinkle with lemon juice. Add chicken broth, salt, and pepper and process until smooth.
Pour into serving bowl and sprinkle with chopped mint.
Try to find baby peas in the frozen aisle of your supermarket. They are much more tender than regular peas and have a sweet, fresh flavor. Do not cook them before adding to recipes; when adding to a pasta recipe, drain the pasta over the peas in a colander, or add them to a soup at the very end of the cooking time.