Reviews Add Rating & Review 13 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 4
Back to Chilled Fresh Pea and Buttermilk Soup All Reviews for Chilled Fresh Pea and Buttermilk Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chilled Fresh Pea and Buttermilk Soup Recipe Summary Servings: 6 Yield: 1 cup
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1 cup thinly sliced leek (pale-green parts only, rinsed well) 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces 1/4 cup dry vermouth 2 cups low-sodium chicken stock 2 cups water 1 pound shelled fresh or thawed frozen peas (3 cups) 3/4 cup low-fat buttermilk Salt and pepper Pea tendrils, for garnish
Cook’s Notes For another seasonal take, substitute 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces, for the peas.
Gallery Chilled Fresh Pea and Buttermilk Soup
Recipe Summary Servings: 6 Yield: 1 cup
Gallery
Chilled Fresh Pea and Buttermilk Soup
Chilled Fresh Pea and Buttermilk Soup
Chilled Fresh Pea and Buttermilk Soup
Recipe Summary Servings: 6 Yield: 1 cup
Recipe Summary
Servings: 6 Yield: 1 cup
Servings: 6
Yield: 1 cup
6
1 cup
Ingredients
Ingredients
- 2 tablespoons unsalted butter 1 cup thinly sliced leek (pale-green parts only, rinsed well) 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces 1/4 cup dry vermouth 2 cups low-sodium chicken stock 2 cups water 1 pound shelled fresh or thawed frozen peas (3 cups) 3/4 cup low-fat buttermilk Salt and pepper Pea tendrils, for garnish
Directions
Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.
Cook’s Notes For another seasonal take, substitute 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces, for the peas.
Cook’s Notes
For another seasonal take, substitute 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces, for the peas.
Reviews
Add Rating & Review 13 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 4
Reviews
Add Rating & Review 13 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 4
Add Rating & Review
13 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 4
13 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 4
13 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 4
5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 4
All Reviews for Chilled Fresh Pea and Buttermilk Soup
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chilled Fresh Pea and Buttermilk Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
