Cold soups are a wonderful way to enjoy the tastes of summer while cooling down after a hot day. Because this can be made in advance, it is an easy meal to put together on a weekday night and have leftovers for lunch or dinner the next day. If peas are in season this is an excellent use for them, but if not, then frozen peas work just as well. We actually find that frozen peas are one of the few frozen vegetables that retain their taste and taste fresh once defrosted. For that reason, we went with frozen peas here but the option is yours. As for the cinnamon used here, while it may seem like an unusual ingredient for a savory soup, it adds a unique and delicious rounded flavor to this dish.
Green Pea Soup
Adapted from Urban Chickpea
Olive oil
2 medium onions, diced
1/2 tsp cinnamon
Splash of white wine (if desired)
2 cups vegetable broth
1 cup water
16 oz. peas, fresh or frozen
2 tbs mint, chopped
Juice of 1 lemon
Salt and pepper to taste
In large pot saute onions in oil with a little salt until translucent but not browned, about 10 minutes. Add cinnamon and stir for about 30 seconds. Add white wine to deglaze the bottom of the pot. Add vegetable broth and water and bring to boil. Once boiled, stir in peas until just tender. Make sure to not overcook the peas to retain their bright green color.
Pour half of the soup, mint, and lemon into a blender and puree. Work in batches so you never fill the blender more than half full. Combine pureed soup into one bowl and taste for salt and pepper. Serve warm or allow to cool in the refrigerator. Top with cucumber tzatziki sauce and crusty bread.
