When I was a kid, my mom would sometimes in summer serve cold soups for supper. Mostly vichysoisse from a can and something called consommé madrilène. I didn’t not like this. The idea of cold soup just didn’t square in my adolescent brain. But like most things, my mother was right. Cold soup is such a perfectly refreshing summer meal. And it is a great opportunity to make the most of summer’s delicious produce, like my summer squash Vichysquash, or Cold Vidalia Onion Soup. And my favorite summer produce is unquestionably field peas. Add a touch of buttermilk and I am in chilled soup heaven.
Delicate lady peas are perfect for pureeing into a light and creamy soup. Tangy buttermilk and soft leeks add layers of flavor. The crispy country ham adds the perfect salty note and crunchy texture to finish it off. This soup can be an elegant dinner party starter, and I can also see it as one of those soup shooters serves at a cocktail party, with a pretty shard of country ham balanced on the glass. But I also like it for a simple summer dinner, maybe with some sliced tomatoes on the side, and having some in the fridge over a weekend to sip for lunch or a snack is a treat.
[yumprint-recipe id=’232′]
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