Cold Pea Soup

Ingredients:

• 2 cups of fresh or frozen peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup sour cream or Greek yogurt (for topping)
• Chopped fresh herbs, such as mint or parsley (for topping)

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the peas, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the peas are tender.
3. Puree the soup in a blender or food processor until smooth.
4. Refrigerate the soup until cold, at least 2 hours or up to overnight.
5. To serve, ladle the soup into bowls. Top each bowl with a dollop of sour cream or Greek yogurt and some chopped fresh herbs, if desired.

Verdict:

This cold pea soup is perfect for a hot summer day. It’s light, refreshing, and full of flavor. The sour cream or Greek yogurt topping adds a nice tangy contrast to the sweetness of the peas. It’s a great way to use up extra peas from your garden or freezer.

Serving Suggestions:

Serve with crusty bread or a side salad for a complete meal. This soup also makes a great appetizer for a summer dinner party.