I have a recipe for a great pea soup--basically frozen peas, butter lettuce, water and seasonings. Sounds odd, but it's great. My question is this--Is there any reason why I should not be able to serve this cold?
Don't see why not. You may have to up the seasoning a bit, since soups that have plenty of flavor when hot sorta go flat when they're chilled, especially in the salt department. But this sounds to me like an ideal candidate for serving cold!
If those are the only ingredients, I don't see a problem. But if there's a fat involved, I suggest you go with oil instead of butter. In my opinion, cold soups made with butter are kind of gross. I just made one - an otherwise perfectly fine celery soup - which is how I know.
You could use sour cream or yogurt (especially Greek) for a dairy element if needed.
I make a chilled celery soup and I use olive oil--just 1 T
Sounds good to me!
+1 for adjusting seasoning for chilled version
Would love to have the recipe actually...
3T butter or olive oil
1 head butter lettuce, chopped
2 lbs petite frozen pean
4 C water or water & vegetable broth
1 1/4 tsp sea salt
1/4 tsp white pepper
fresh chopped thyme
hot sauce (optional)
croutons for garnish
Heat the oil in large pot over medium heat. Add lettuce and cook, stirring, for 10 minutes
Add peas, cook uncovered for 15 minutes, stirring occasionally
Add liquid, thyme, and hot sauce, simmer uncovered for 25 minutes.
Puree with stick blender. Add salt and pepper.
It's amazing how these few ingredients make such a good soup.
I made this soup today. Very nice and it was just as good cold!
Can you share the celery soup recipe?
I usually double this
1/2 C chopped leeks
6 C chopped celery
1 C chopped onion
1T olive oil
1/2 C chopped small potato
3-4 C water or vegetable broth
1 3/4 t salt
pinch of cayenne pepper
chopped fresh thyme
chopped fresh parsley
minced garlic
Cook celery, onion and leek in oil over moderate heat, stirring occasionally, until softened, about 10-15 minutes.
Add garlic, cook a couple minutes more.
Add rest of ingredients (vegetables may not be fully submerged) and simmer, covered until potatoes and celery are tender, about 15 minutes.
Puree with immersion blender until smooth. Adjust seasonings. Add water if too thick. Let cool and refrigerate.
Garnish with croutons and chopped thyme
Thanks!
Cold i would definitely use olive oil as other have already stated.
Sounds like an easy great combo
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