Chilled English Pea Soup with Extra-Virgin Olive Oil Recipe
This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with frozen baby peas. From Food & Wine
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Saucepan
- Skillet
- Colander
- Ladle
- Mixing bowl
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Slotted spoon
- Paper towel
- Airtight container
Ingredients
- 3 quarts water
- salt
- 4 lbs fresh peas, shelled (4 cups shelled)
- 1/4 cup extra virgin olive oil, plus more for drizzling
- fresh ground pepper
- 1 cup cubed bread
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
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