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chilled english pea soup with extra virgin olive oil

Desciption

Tags

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Nutritions

  • Carbohydrates: 591.3
  • Fats: 38.0
  • Dietary Fiber: 104.0
  • Minerals: 4.0
  • Proteins: 50.0
  • Vitamins: 31.0
  • Water: 23.0

Steps

  1. For peas: bring the water to a boil in a large saucepan
  2. Salt the water
  3. Then add the peas and bring the water back to a boil
  4. Cook over moderate heat until very tender
  5. About 20 minutes
  6. Drain the peas
  7. Reserving the cooking liquid
  8. Set aside 1 / 4 cup of peas
  9. For soup: in a food processor
  10. Combine the remaining peas with 1 / 4 cup of the olive oil and 1 / 4 cup of the reserved cooking liquid and puree until smooth
  11. Work the puree through a fine sieve into a large bowl
  12. Discard the contents of the sieve
  13. Stir in about 4 cups of the cooking liquid and season with salt and pepper
  14. Add more cooking liquid if necessary to make a nice
  15. Creamy soup
  16. Refrigerate the soup until cold
  17. At least 2 hours
  18. For croutons: in a large skillet
  19. Melt the butter in the vegetable oil
  20. Add the diced bread and brown the cubes on all sides over moderately high heat
  21. 3 to 5 minutes
  22. Drain the croutons on paper towels
  23. To serve: ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas
  24. Drizzle with olive oil
  25. Sprinkle with pepper and serve
  26. Make ahead: the soup can be prepared through step 2 and refrigerated for up to 1 day
  27. The croutons can be stored in an airtight container for up to 3 days

Step 18

Total Time in Minute 140

Ingredients Count 8

cooking chilled english pea soup with extra virgin olive oil

See More Relate Photo

Ingredients

Water

Salt

Fresh peas

Extra virgin olive oil

Fresh ground pepper

Bread

Unsalted butter

Vegetable oil

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