A few years ago I had the opportunity to interview Candy Argondizza, the Vice President of Culinary and Pastry Arts at the International Culinary Center. While working on a special project Candy shared a few of her easy to prepare healthy recipes. With this hot weather we are experiencing the soup below is perfect!
CHILLED PEA SOUP WITH MINT AND CRÈME FRAICHE
Yields: 4 servings
- 2 lb. fresh shucked peas
- 2 qt. chicken stock
- 1 small onion diced
- 1 oz. blended oil
- 2 cloves garlic smashed
- 1 small bunch of mint- picked over
- Salt and pepper
- 4T. crème fraiche
Heat the oil in a saucepot and add the diced onions
Sauté the onions to lightly carmelize and add the garlic to cook briefly
Add the chicken stock and reduce slightly. Add the peas and cook until tender, approx. 15 minutes. Add the mint and let infuse, off the heat, for 5 minutes.
Strain peas and other solids out from the soup and lay them on a sheet pan and refrigerate to cool and hold fast the bright green color.
Chill the chicken stock also
When everything is cooled, place the peas in a blender and turn on, slowly add the chicken stock until the desired consistency is achieved
Season with salt and pepper
Serve in a chilled bowl and garnish with a spoonful of crème fraiche and a mint leaf.
For more information on Candy click here!
Training minds, and changing bodies!