This chilled sugar snap pea soup is a perfect summer recipe that is light, refreshing, and full of vibrant flavors. Made with fresh sugar snap peas, fragrant herbs, and a hint of citrus, it is a healthy and delicious way to beat the heat. The soup can be prepared in just a few simple steps and is perfect for a light lunch or appetizer. Serve it chilled and garnish with a dollop of Greek yogurt or crème fraîche for an extra touch of creaminess.
Ingredients
- 1 lb sugar snap peas, ends trimmed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- Juice of 1 lemon
- Salt and pepper to taste
- Greek yogurt or crème fraîche for garnish
Directions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the sugar snap peas and vegetable broth to the pot. Bring to a boil and let simmer for 5-7 minutes, until the peas are tender.
- Remove the pot from heat and let the soup cool for a few minutes. Then, transfer the soup to a blender and blend until smooth.
- Add the mint leaves, parsley leaves, lemon juice, salt, and pepper to the blender. Blend again until well combined.
- Taste and adjust seasoning if needed. If the soup seems too thick, add a little more vegetable broth or water to reach the desired consistency.
- Transfer the soup to a large bowl and refrigerate for at least 2 hours or until chilled.
- To serve, ladle the chilled soup into bowls and garnish with a dollop of Greek yogurt or crème fraîche. Enjoy!
