Chilled Fresh Pea and Buttermilk Soup

Name: Chilled Fresh Pea and Buttermilk Soup
Ingredients: 2 tablespoons unsalted butter; 1 cup thinly sliced leek (pale-green parts only, rinsed well); 1 medium Yukon Gold potato, peeled and cut into ½-inch pieces; 0.25 cup dry vermouth; 2 cups low-sodium chicken stock; 2 cups water; 1 pound shelled fresh or thawed frozen peas (3 cups); 0.75 cup low-fat buttermilk; Salt and pepper; Pea tendrils, for garnish

2.4

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

6

Yield:

1 cup

Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.

Ingredients

2 tablespoons unsalted butter
1 cup thinly sliced leek (pale-green parts only, rinsed well)
1 medium Yukon Gold potato, peeled and cut into ½-inch pieces
¼ cup dry vermouth
2 cups low-sodium chicken stock
2 cups water
1 pound shelled fresh or thawed frozen peas (3 cups)
¾ cup low-fat buttermilk
Salt and pepper
Pea tendrils, for garnish

Directions

Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.

Cook's Notes

For another seasonal take, substitute 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces, for the peas.