Cold Pea Soup with Herbed Oil Swirl

By kathryns

The soup can be made and chilled for up to 2 days. Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.

Ingredients

• 3 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 1/2 teaspoons kosher salt, plus more to taste
• 2 (16-ounce) bags frozen sweet peas (6 cups)
• 1 cup plain Greek yogurt
• Freshly ground black pepper
• Herbed Olive Oil - 1-1/2 cups
• 3 cups (packed) fresh parsley leaves (about 1 bunch)
• 2 cups (packed) fresh mint leaves (about 2/3 of a bunch)
• 1 tablespoon finely grated lemon zest (from about 2 lemons)
• 1 1/4 cups extra-virgin olive oil
• 1/2 teaspoon kosher salt

Preparation

Step 1

Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6–8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.

Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.

Herbed Olive Oil:

Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.

Divide soup among bowls and top each with a swirl of Herbed Olive Oil.

The soup and oil can be made and chilled for up to 2 days.