Chilled English Pea Soup
 
Makes 4 cups
Ingredients
  • 1 (13-ounce) bag frozen shelled peas, thawed
  • 1 cup roughly chopped brioche (See Note)
  • 2 cups vegetable stock
  • 2 tablespoons chopped fresh chives
  • ½ cup fresh parsley
  • 1 teaspoon kosher salt
  • ⅓ cup extra-virgin olive oil
  • Goat Cheese Cream (recipe follows)
  • Shiitake Mushroom Bacon (recipe follows)
  • Garnish: fresh chives, fresh parsley, fresh radish micro greens
Instructions
  1. In the container of a blender, add peas, bread, stock, chives, parsley, and salt; blend on high speed until smooth, 2 minutes.
  2. With the blender running, add olive oil in a slow and steady stream until incorporated and soup is smooth. Refrigerate to chill.
  3. To serve, divide mixture among soup bowls. Drizzle with Goat Cheese Cream and sprinkle with Shiitake Mushroom Bacon. Garnish with chives, parsley, and micro greens, if desired.
  4. Note: Remove and discard crusts from bread before chopping. Alternatively, use scraps from Bruschetta Canapés.
Recipe by Victoria at https://victoriamag.com/chilled-english-pea-soup/