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Chilled Pea, Pear and Cucumber Soup

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

An unusual combination but one that works beautifully; once you have tasted the first cool, smooth spoonful you will see what I mean. The idea was originally inspired by a soup that John Tovey used to make, with watercress in place of the cucumber. Equally nice, but I feel the cucumber helps to further transform it into a chilled soup that has summer sprinkled all over it. The addition of mint also adds to the effect.

You may further wish to garnish the soup with a small dice of fresh, ripe pear, simply for a contrast of textures.

Serves4

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Recipe Coursecold appetizer

Equipmentblender

Mealdinner, lunch

Taste and Texturecreamy, savory

Type of Dishcold soup

Ingredients

  • 4 tbsp butter
  • 2 medium white onions, peeled and chopped
  • 1 small cucumber, peeled and chopped
  • 7 oz frozen peas
  • 3 cups light chicken stock (if you want a totally vegetarian version, use vegetable bouillon) salt and pepper
  • 2 ripe pears, peeled, cored, and diced
  • 2/3 cup whipping cream
  • 1 tbsp chopped mint (apple mint is particularly good here)
  • Serve with pears, peeled, cored, and diced (optional)

Instructions

Melt the butter in a roomy pan and add the onion. Allow to stew quietly for 5 minutes or so and then add the cucumber. Stir in and cook both until limp and tender. Tip in the peas and stock and bring to a boil.

Skim off any resultant scum that forms on the surface, season, and simmer for 20 minutes.

Puree with the pears in a blender and then pass through a sieve into a bowl. Allow to cool to room temperature and then stir in the cream.

Adjust the seasoning once more if necessary and place in the fridge, covered, until really cold; there is nothing worse than a tepid cold soup.

Ladle into chilled soup bowls and sprinkle with mint.

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