Chilled Pea Soup for Hot Summer Nights

Barely cooked peas and an ice-cold bath help give the soup its vibrant color and keeps the flavors clean and bright. Serve this soup as a starter or a refreshing main course on a hot day. It also makes a terrific, easy-to-pack lunch.  

Chilled English Pea and Coconut Cream Soup Recipe 

Serves 4

Shopping List
Kosher salt
4 cups ice
4 cups shelled organic fresh English peas or frozen petite peas 
1 organic spring onion
4 sprigs organic fresh mint 
4 sprigs organic fresh dill
1 organic lemon
2 cups coconut milk
⅓ cup organic Greek yogurt
¼ teaspoon cayenne (optional)
Freshly ground black pepper 
¼ teaspoon sherry vinegar 
¼ cup extra virgin olive oil

Fine-mesh strainer, fine-toothed grater, blender, large bowl, small bowl, large sauce pot

1 Cook the peas

In a large sauce pot, bring 2 quarts water and ¼ cup salt to a boil. In a large bowl, stir together 2 quarts water and ¼ cup salt, then add the ice. Add the peas to the sauce pot, return the water to a boil, then remove from the heat. Drain the peas in a fine-mesh strainer, then set the strainer with the peas in the ice water; add ¼ cup more salt to the ice water. Set aside to chill. 

While the peas cook and chill, prepare the soup. 

2 Prep the soup 

  • Trim the ends from the spring onion; coarsely chop the onion. 
  • Strip the mint leaves from the stems. 
  • Coarsely chop or tear 1 of the dill sprigs into small pieces and reserve for garnish. 
  • Zest and juice the lemon. 

Lift the strainer out of the ice water, then drain off all but ½ cup water in the bowl. Add the peas, coconut milk, spring onion, mint leaves, 3 whole sprigs dill, and the lemon zest and juice to the bowl with the reserved ice water and stir to combine. Set aside for 20 to 30 minutes. 

While the soup sits, prepare the yogurt. 

3 Prepare the yogurt
In a small bowl, combine the yogurt and as much cayenne as you like; season to taste with salt and pepper.

4 Finish the soup 
In a blender, combine the pea mixture and vinegar and blend until smooth.  
Strain the soup through a fine-mesh strainer into the sauce pot. Season to taste with salt and pepper. 

5 Serve
Ladle the soup into individual bowls and garnish with the yogurt and dill fronds. Drizzle with the olive oil, sprinkle with any remaining cayenne, if using, and serve. 

Chef’s Tip: You can make the soup one day ahead and add the yogurt topping just before serving.

Nutrition per serving: Calories: 280, Protein: 9g (18% DV), Fiber: 7g (28% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 660mg (28% DV), Carbohydrates: 21g (7% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box.