*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 the strings that sometimes appear season with Adobo instead of plain salt to give some extra depth of flavor. Hot (with some homemade croutons) or cold with sour cream on top this is a winner.
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 many strings made it through. But even with a few strings it was great.
I'm starting to get tired of telling Chef John how great his recipes are, but he did it again. A light refreshing soup. Just a bit a spiciness and the tang of some fresh lemon juice in the sour cream and a little more on the soup. I did use fresh peas instead of snap peas. IF you use a Vitamix to blend the ingredients you don't need to strain BUT be careful blending/ chopping. DONT overdo it and add too much air to the soup. It becomes more like whip than soup. Otherwise VERY Refreshing