Summer Cooking calls for Chilled Pea Soup!!

Chilled Pea Soup

 2 ea                            Yellow Onion, thinly sliced

15ea                           Garlic Clove

2 ½ lbs                     Frozen Peas

4 tbsp                        Whole butter

3 qt                             Water

4 tbsp                        Chicken base

2 tbsp                        Champagne vinegar

2 cup                         Heavy Cream

Tt                                Salt

4 ea                            Mint Tips


Soften the onions in the butter over low heat.  Add the Garlic.  Continue to sweat until garlic is softened, but not browned.  Add the water and chicken base.  Bring to a boil, reduce to a simmer.  Allow the water to reduce by 1 quart.   Add the peas.  Simmer until softened.  Puree in small batches, straining if necessary, and adding cream to adjust consistency as needed.   Add the vinegar and season to taste with salt.  Add the Mint tips and allow to steep for 20 minutes, or until desired flavor is achieved.


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{Recipe made by our friends at Peloton Culinary & Catering: Chefs Tim Vallery & Patrick Tafoya}