Soup isn’t just for the winter months. Case in point: this chilled seasonal slurper from chef Alex Horowitz. Whether you’re looking for a way to enjoy your garden’s early summer bounty or using frozen peas (Horowitz says that’s totally fine – especially if you don’t want to spend an hour shelling peas), this dish is as impressive as it is approachable so no matter what your culinary skill level, you’ll come out looking cool.
- 4 tablespoons olive oil
- 2 large onions, chopped
- 4 garlic cloves, chopped
- 1 cup white wine
- 2 to 3 quarts veggie stock
- 2 bay leaves
- 1 cup mint leaves
- 2 cups Italian parsley
- 1 cup tarragon
- 1 cup chervil
- zest of 1 lemon
- 2 pound bag frozen peas, thawed
- Salt & pepper to taste
- 1 cup fresh sugar snap peas (blanch in boiling salted water for a minute then shock in ice water)
- Fresh pea tendrils
- 1/2 cup toasted sunflower seeds
- Heat olive oil in a medium pot, and sweat onions and garlic until just slightly brown. Deglaze with white wine. Then add stock and bay leaves. Simmer for about 30 minutes. Let cool completely.
- Remove bay leaves. Add herbs, zest and peas. Season with salt and pepper.
- In a blender, buzz soup in batches on high until very smooth. Add a little water if too thick. Adjust seasoning, if necessary.
- Plate soup and garnish with some sliced snap peas, pea tendrils and sunflower seeds. Drizzle a little extra virgin olive oil to finish. Enjoy.