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My review
Chilled Sugar Snap Pea Soup
Chef John
"We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious."
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Ingredients
3 h 30 m servings 84 calsOriginal recipe yields 6 servings (6 cups)
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Directions
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Prep
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Cook
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Ready In
- Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper. Watch Now
- Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes. Watch Now
- Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth. Watch Now
- Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind. Watch Now
- Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours. Watch Now
- Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint. Watch Now
Footnotes
- Cook's Note:
- If you're not going to use creme fraiche or sour cream for garnish, I highly suggest you squeeze a little bit of lemon juice into the soup.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 84 calories; 3.6 g fat; 9.4 g carbohydrates; 2.8 g protein; 7 mg cholesterol; 670 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
6/16/2013
Instead of a leek, I used an onion, and replaced the chicken broth with turkey broth. This has great flavor, with the gentle taste of mint being quite welcome!
Most helpful critical review
4/5/2017
I didn't enjoy this soup at all. The soup may be fine overall, I believe I just learned that I simply don't like cold snap pea soup. I'll stick to making hot soups in the future.
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6/16/2013
Instead of a leek, I used an onion, and replaced the chicken broth with turkey broth. This has great flavor, with the gentle taste of mint being quite welcome!
6/19/2014
In Columbia County, NY we have a bounty of sugar snap peas in the spring. This is a great way to use them. My suggestions: increase the mint by one leaf, use a medium mesh strainer to get out ...
9/11/2013
Super easy! Substituted frozen peas for snap peas and it turned out great! Will definitely make again :)
6/3/2014
really good. I preferred it hot to cold, but its good both ways. I had a really hard time straining it. When I used the finest mesh, it just wouldn't go through. When I used a larger mesh, too m...
4/5/2017
I didn't enjoy this soup at all. The soup may be fine overall, I believe I just learned that I simply don't like cold snap pea soup. I'll stick to making hot soups in the future.
7/4/2015
I used onion instead of the leeks and topped it with sour cream. Very yummy. Today I'm trying the leftovers hot.