For a vegan option, substitute vegetable broth for chicken broth and use a plant-based crème fraîche alternative. To enhance the sweetness of the soup, consider adding a touch of honey or maple syrup while blending. The soup can be made a day in advance and stored in the refrigerator. If you don't have a fine-mesh strainer, you can skip this step, but the soup will have a slightly less refined texture. Adjust the amount of cayenne pepper to your preference for spiciness.
Chilled Sugar Snap Pea Soup
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME3 hrs 30 mins
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SERVING6 People
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VIEWS55
Embrace the vibrant flavors of spring with this incredibly refreshing chilled soup. Sweet sugar snap peas take center stage, eliminating tedious shelling, while a touch of mint and crème fraîche elevates this simple soup to a culinary delight.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol7 mg
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium670 mg
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Sugar1 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSauté the Leeks: In a large pot, heat olive oil over medium heat. Add chopped leeks and a pinch of salt. Cook, stirring occasionally, until softened but not browned (about 5-6 minutes).
02
StepSimmer the Broth: Pour chicken broth into the pot with the leeks. Bring to a boil, then season with black pepper and cayenne pepper to your liking.
03
StepCook the Snap Peas: Add sugar snap peas and 2 fresh mint leaves to the boiling broth. Return to a boil and cook until the peas are bright green and slightly tender (about 5-6 minutes).
04
StepBlend the Soup: Turn off the heat. Using a slotted spoon, transfer the vegetables to a high-powered blender, reserving the liquid in the pot. Pour half of the hot liquid into the blender with the vegetables. Secure the lid tightly and pulse a few times to roughly chop the vegetables. Then, blend on high speed until smooth. Gradually add the remaining liquid, continuing to blend until the soup reaches a velvety consistency.
05
StepStrain for Perfection: Pour the blended soup through a fine-mesh strainer set over a clean bowl. Use a spatula to press the soup through, discarding any fibrous solids that remain. This step ensures a silky-smooth texture.
06
StepChill Thoroughly: Allow the soup to cool to room temperature. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the soup to prevent a skin from forming. Refrigerate for at least 3 hours, or until thoroughly chilled.
07
StepGarnish and Serve: Before serving, taste the chilled soup and adjust seasoning with salt and cayenne pepper if needed. Ladle the soup into chilled bowls. Gently swirl a dollop of crème fraîche on top of each bowl. Garnish with finely julienned mint leaves for a final touch of elegance.
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Willa Fritsch
Apr 15, 2025I used vegetable broth to make it vegan and it was still delicious.
Krystal Mueller
Apr 9, 2025Next time, I might try adding a touch of ginger for a little extra zing.
Jarrod Ullrich
Mar 19, 2025The instructions were very clear and easy to follow. Thank you!
Selena Goldner
Mar 7, 2025I added a little bit of lemon juice, and it was perfect!
Janiya Mayer
Feb 13, 2025The crème fraîche garnish is a beautiful touch. It really elevates the presentation of the soup.
Cali Satterfield
Dec 25, 2024Excellent recipe! I've made it several times and it's always a hit.
Milton Wilderman
Dec 23, 2024This soup is so refreshing! The sugar snap peas are a great alternative to English peas.
Chadrick Runolfsson
Nov 23, 2024I made this for a summer dinner party, and everyone raved about it!