soup’s on

One of my absolute favorite things to eat year-round is soup. It’s easy to cook up in one pot,  it’s versatile and so satisfying. In the colder months, there’s nothing like a hearty bowl of meat and vegetables in a rich broth to warm your soul. But when the weather turns hot, I find chilled soup to be the perfect antidote to a heavy meal. The recipes that follow are very similar and very simple. Using the same basic technique, you can take your favorite seasonal vegetables: asparagus, carrots, broccoli, peppers…you get the idea, and turn them into a cool, delicious first course, or light meal that’s nutritious, tantalizing, and not too filling. The beauty part is that you can really serve these soups hot or cold, but I’m into chilling right now. Dish some up with a green salad and crusty bread, then call everyone to the table–soup’s on!

Chilled Pea Mint Soup with Mint Scallion Creme Fraiche

 
How gorgeous are these peas? I picked them up at the greenmarket, but your local market should be stocking fresh peas right now too. If you can’t find them fresh, use frozen instead, just be sure to thaw the peas first. Homemade chicken stock (or low sodium store bought) creates the base of both of these soups. Because the peas cook best in liquid, I’ll add them after I’ve added the stock. 



In a heavy soup pot over medium heat, melt butter and olive oil. Saute a chopped sweet onion, with a pinch of kosher salt and freshly ground black pepper, until it is translucent.

 



Add the stock to the onions, bring to a boil, then add the peas. Lower the heat until the soup is at a simmer, cover and cook for 15 to 20 minutes (reduce cooking time to 10 minutes, if using frozen peas). Allow the pot to cool–refrigerate overnight if possible.

 

Puree soup, in batches if necessary, in a blender or food processor, or with a hand blender. Add chopped mint leaves, heavy cream, kosher salt and freshly ground black pepper and blend gently. Taste and adjust seasoning if needed. Refrigerate until ready to serve, at least an hour but preferably 2 0r 3.

 

 
I love to embellish my soups. Adding a sauce, whether salsa or cream-based, gives some texture and a pop of flavor to the bowl. For this pea soup, I made a creme fraiche sauce, mixed with freshly chopped mint, a touch of lemon juice, finely chopped scallion, and salt and pepper. Let the sauce rest in the refrigerator while the soup cools so the flavors will be at their peak. Ladle the pea soup into bowls, dollop the creme fraiche sauce on top and sprinkle with more minced scallion.
 

 

Chilled Zucchini Basil Soup with Basil Yogurt Sauce

 

 
Zucchini is another wonderfully fresh vegetable that’s available in the market. Paired with fragrant basil, this combination is packed with flavor. The technique here is much the same as the pea soup, only sauteing the zucchini before adding the stock will add another dimension of flavor. Begin again by sauteing sweet onion in olive oil and a bit of butter over medium heat, until translucent. Sprinkle a pinch of salt and pepper over the onion while it cooks. Add the chopped zucchini to the onion and cook, stirring often, until slightly golden, about 5 to 10 minutes. 

 
When the zucchini is caramelized, add the chicken stock and chopped basil. Bring just to the boil. Lower the heat until the soup is at a simmer, cover and cook for 20 minutes. Turn the heat off and allow the soup to cool. Using a blender, hand blender, or food processor, puree the soup until the vegetables and broth are blended. 



Add kosher salt, freshly ground black pepper and grated lemon zest to brighten the flavor; taste and adjust seasoning, if necessary. Pour into a container and chill for at least an hour, preferably 2 to 3 hours.


 
The adornment to this soup is a Greek yogurt sauce, combined with more freshly chopped basil, a squeeze of lemon, kosher salt and freshly ground black pepper. Stir together and let rest so that the flavors meld. Dish the soup into bowls and swirl the yogurt sauce on top. Garnish with a sprig of basil.
 


Chilled Pea Mint Soup
Serves 4:

1 tablespoon olive oil
1 tablespoon butter
1 medium sweet onion, chopped
kosher salt and freshly ground black pepper
4 cups chicken stock, preferably homemade
2 cups fresh peas (or frozen peas, thawed)
2 tablespoons heavy cream
2 tablespoons chopped mint

Mint Scallion Creme Fraiche:
1/2 cup creme fraiche
1 tablespoon mint leaves, minced
1 teaspoon lemon juice
2 scallions, white and light green part minced, divided
kosher salt and freshly ground black pepper

Chilled Zucchini Basil Soup
Serves 4:

1 tablespoon olive oil
1 tablespoon butter
1 medium sweet onion, chopped
kosher salt and freshly ground black pepper
3 to 4 zucchini, about 2 pounds
4 cups chicken stock, preferably homemade
2 tablespoons fresh basil, roughly chopped
1 tablespoon grated lemon zest

Basil Yogurt Sauce:
1 cup 2 % Greek yogurt
2 tablespoons basil leaves, minced
1 teaspoon fresh lemon juice
kosher salt and freshly ground black pepper

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