THE VEGETARIAN
Chilled pea soup a taste of spring

By Aangela Stephens
Gannett News Service

Perhaps because near-fresh peas are readily available all year long in the freezer section, we tend to take them for granted. They're often a make-do vegetable, easy to toss in the microwave for a quick side dish.

After experimenting with several recipes for chilled pea soups that originally called for fresh-shelled peas, I have come up with an equally good — and easy — recipe that will let you savor the flavor of spring.

Many other recipes for chilled pea soup suggest pressing it through a fine sieve or a food mill before serving for a smoother soup. I actually rather liked the pieces of pea in the soup, which lends it a bit more texture. You can use fat-free half-and-half or, for a vegan dish, soy "cream" — the Silk brand works well for this. (Ed. note: Vegetable broth is available in health food stores frozen or in cans or you can use vegetable bouillon; the Telem brand of kosher vegetable bouillon cubes is available at Foodland stores.)

CREAMY CHILLED PEA SOUP

Fresh mint sprigs, plus mint leaves for garnish

• 1 (10-ounce) bag frozen green peas
• 1 cup vegetable broth
• 2-to-3 teaspoons sugar
• 1/2 to 1/3 cup fat-free half-and-half or soy cream
• Salt, to taste

Rinse frozen peas in a colander and drain. Bring a large pot of lightly salted water, with 2 or 3 sprigs of mint in it, to a rolling boil. Add peas and return to a full boil. Slightly reduce heat and continue to cook peas at a low boil for about 4 to 5 minutes.

Drain in colander and then place in a bowl of ice-cold water for a few minutes and drain again. Remove mint sticks, but leave some of the cooked leaves in with the peas.

Place peas, vegetable broth and the sugar in a food processor or blender and whir until well-blended. Slowly add half-and-half through the feed tube of the processor. Pour soup into small serving bowls and chill well. Garnish with mint leaves before serving.

Makes about six servings.

Angela Stephens is a former newspaper food editor and writes this column nationally for Gannett News Service. Reach her at versatilevegetarian.com.