A neighbor of mine declared that she's never had a cold soup and the thought of slurping down a cold mix of veggies was not very appealing. Hmmm...maybe she's never had to cook dinner or entertain when 97 degree heat and the air conditioning is out. Summer soups are a quick, healthy and sophisticated summer staple. I've never posted something I've not yet made but many I know have made this with resounding success. Try it and let me know what you think. Maybe you can convince my neighbor to give these peas a whirl!
Sweet Pea and Avocado Vichyssoise
1 large, avocado, peeled, pitted, and cut into 2 inch-pieces
(If you cannot find large avocados, use 2 medium for this recipe)
1 ½ cups thawed frozen peas
2 ½ cups homemade chicken broth
3 finely sliced, white and light green parts only, sliced
3 tablespoons fresh lemon juice
½ cup sour cream
sour cream store-bought fresh tomato salsa
Salt and freshly ground black pepper to taste
In a food processor fitted with the metal blade combine the avocado and peas and process until smooth. Add the broth, scallions, lemon juice, sour cream and 3 tablespoons of the salsa and blend until combined. Season with salt and pepper. Transfer to a bowl and refrigerate for at least 2 hours.
Sweet Pea and Avocado Vichyssoise
1 large, avocado, peeled, pitted, and cut into 2 inch-pieces
(If you cannot find large avocados, use 2 medium for this recipe)
1 ½ cups thawed frozen peas
2 ½ cups homemade chicken broth
3 finely sliced, white and light green parts only, sliced
3 tablespoons fresh lemon juice
½ cup sour cream
sour cream store-bought fresh tomato salsa
Salt and freshly ground black pepper to taste
In a food processor fitted with the metal blade combine the avocado and peas and process until smooth. Add the broth, scallions, lemon juice, sour cream and 3 tablespoons of the salsa and blend until combined. Season with salt and pepper. Transfer to a bowl and refrigerate for at least 2 hours.
Comments