I’m melting. Relatively speaking, no, this isn’t that bad. Riding a motorbike in Nevada in +108F is bad, in full gear. So, this is positively polar ice cap cold, but still. There’s no way I could labor over a big complicated soup these days – July 20th, peak of the summer, polar opposite of our deep, dark winter. I’m holing up in the living room, all doors and windows open, begging wind to bring just a bit of a draft to cool us off. It’s a day we’d pray for in February, and I’m not complaining. Bring on the heat!
I get tired of endless salads and quick meals in this weather – here’s a summer shortcut to a hearty dish that’s still a proper meal. Take a trip to your freezer, hover a bit to cool off, then grab a bag of green peas. They’re a snap to cook and have an rich, earthy sweetness when pureed. Add a bit of cream at the end and you’re in soup heaven. I’d definitely recommend going the frozen pea route. Save the fresh ones to celebrate them in a dish that brings out their delicate summer flavor – quickly blanch and coat with melted butter and a sprinkle of salt, perhaps?
The soup would go great with some parmesan toast, but only if you feel like making it (I didn’t).
- olive oil
- 2 garlic cloves
- ½ medium red onion, chopped
- 4 cups chicken broth
- 4 cups frozen peas
- 4 tbs 35% cream
- salt and pepper to taste
- fresh dill and peppermint to garnish
- In a saute pan, heat a bit of olive oil over medium heat. Add the chopped onion and saute until softened and translucent. Add the garlic and continue to cook for one minute. Add the chicken broth and frozen peas and stir to incorporate. Bring to the boil, then reduce the heat and simmer, covered, for 30 minutes.
- Using an immersion blender, puree until smooth. Add cream and season with salt and pepper. Garnish with fresh dill and peppermint.