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Serves: 6
Preparation time: 10 minutes
Cooking time: 25 minutes

This is a smooth, creamy start for a casual summer meal. Fresh peas give this cold soup its sweet flavor and velvety texture, but you can also use frozen. This soup is also tasty hot.


  • 2 tablespoons butter
    1 cup chopped onions
    1-1/2 cups chicken or vegetable stock
    2 cups cubed peeled potatoes (2 potatoes)
    2 cups (500 mL) shelled fresh peas (1-1/2 lb/750 g unshelled)
    1 cup (250 mL) cream or milk
    1/2 teaspoon each salt and pepper

    1/2 cup green peas,
    thinly sliced Half sweet red pepper, finely chopped


  • In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and potatoes; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes.

    In batches, transfer to blender or food processor; purée until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours.
    (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)
    Ladle into bowls; garnish with peas and red pepper.
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