Chilled Pea Soup with Egg Salad Sandwiches

By ClaudiaJan

Ingredients

• For the Soup 3 tablespoons unsalted butter 1/2 large sweet onion, such as Vidalia, diced medium 2 cloves garlic, thinly sliced 4 cups shelled English peas Salt and pepper 2 cups buttermilk
• 3 tablespoons unsalted butter
• 1/2 large sweet onion, such as Vidalia, diced medium
• 2 cloves garlic, thinly sliced
• 4 cups shelled English peas
• Salt and pepper
• 2 cups buttermilk
• For the Egg Salad 6 hard-cooked eggs 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 stalk celery, diced small 8 slices white bread 3 cups baby arugula
• 6 hard-cooked eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 stalk celery, diced small
• 8 slices white bread
• 3 cups baby arugula

Details

Servings 4
Preparation time 35mins
Cooking time 35mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Make the soup: In a medium pot, melt butter over medium-high. Add onion and saute until translucent, 8 minutes. Add garlic and cook until fragrant, 1 minute. Add 1 cup water and simmer until onions are soft, 8 to 10 minutes. Add peas and cook until bright green, 4 minutes; season with salt and pepper. Transfer mixture to a blender and add buttermilk. Blend until smooth, then pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Refrigerate until cold, 1 hour, then season with salt and pepper.

Make the egg salad: Remove yolks from 3 eggs and discard. Coarsely chop eggs and mix with mayonnaise, mustard, and celery; season with salt and pepper. Make sandwiches with bread, egg salad, and arugula. Serve with chilled soup.