Soup season is every season when you’ve got Bobby Flay in the kitchen. So when it’s too hot for your standard soups and stews, you can whip up this simple chilled green pea soup. With a healthy dose of spice and creamy, crunchy garnishes, this is the fresh, summertime recipe of every soup lover’s dreams.
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Bobby Flay’s Chilled Green Pea Soup
- Yield: 2 1x
Description
Flavorful and healthy, this soup comes together quickly—with garnishes that bring extra zip and crunch.
Ingredients
Scale
For the soup:
- 2 tablespoons of neutral oil (avocado oil works)
- 1 medium Spanish onion, diced
- 2 garlic cloves, coarsely chopped
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 cups frozen green peas, fully thawed
- 1 quart cool, filtered water
- Kosher salt and freshly ground black pepper
- 2 teaspoons honey
For the pesto:
- 2 roasted poblano chiles, skins and seeds removed
- 2 jalapenos, seeded and coarsely chopped
- ½ cup grated Parmigiano Reggiano
- ¼ cup pumpkin seeds
- ½ cup basil leaves
- ½ cup cilantro leaves
- Kosher salt and freshly ground black pepper
- ½ cup extra virgin olive oil
For the crema:
- ¼ cup creme fraiche
- ¼ cup plain Greek yogurt
- 1 tablespoon roughly chopped basil leaves
- Kosher salt and freshly ground black pepper, to taste
- Zest of half of a lime
For the crispy shallots:
- 2 large shallots, thinly sliced
- ¼ cup white rice flour
- Neutral oil, like avocado oil, for frying
- Kosher salt
Instructions
For the soup:
- Add avocado oil to a medium saucepan over medium heat until it begins to shimmer. Sweat the onion and garlic, stirring occasionally until translucent, about two minutes. Add the coriander and cumin to the pot and stir to bloom the spices, about one minute. Add the thawed peas, lower the heat, and stir to combine.
- Add half of the water to the pot, stir, and turn off the heat. (Not cooking the already-cooked frozen peas any further will help keep the soup a beautiful, vibrant green.)
- Transfer the mixture to a high-powered blender with a tight-fitting lid and carefully pulse on low speed at first, gradually adjusting the speed until mixture is fully pureed. Add the remaining water as needed to reach the desired soup consistency. Season with salt and pepper to taste, add honey, and blend to combine.
- To achieve a very smooth and silky texture, set a fine mesh strainer over a bowl and slowly press the soup through the strainer with the back of a ladle. At this point the soup is ready to serve on its own, or chill as other garnishes are prepared.
- Note: Soup can be made a few hours in advance and chilled until serving. Before serving, re-blend or whisk thoroughly to get it back to the proper texture.
For the pesto:
- Add the green chiles, jalapenos, Parmigiano, pumpkin seeds, basil, and cilantro to a food processor and pulse to combine.
- Season with salt and pepper to taste, add olive oil, and pulse until fully incorporated.
For the crema:
- Add all the ingredients to a small bowl and mix to combine.
For the crispy shallots:
- Toss shallots in rice flour to coat, dusting off any excess.
- Add enough avocado oil to a heavy-bottomed pan or skillet to come about 1⁄2” up the sides. Heat on medium until light wisps of smoke appear.
- Working in batches and adjusting the temperature as needed, fry the shallots until lightly golden. Remove the crispy shallots with a slotted spoon and place on a paper towel-lined plate. Season with salt immediately.
To serve:
- Ladle soup into a chilled bowl, spoon in some crema, add a healthy dollop of pesto, and top with the crispy shallots and fresh basil.
Hungry for more? Try these other summery soups:
