Earlier this summer Idaho Statesman reporter Shawna Gamache requested I find her a summery soup for this column.
This one’s for you, Shawna.
It’s cool. It’s crisp.
It's from that font of good, easy recipes Better Homes and Gardens.
And it uses one of my favorite vegetables, the incomparable green pea.
Chilled Lemony Pea Soup
Yield: 4 servings 2 teaspoons olive oil
1/4 cup sliced green onion
1 14-ounce can reduced-sodium chicken broth
2 teaspoons cornstarch
2 cups shelled fresh peas or one 10-ounce package frozen peas, thawed
1 tablespoon snipped fresh mint
1 tablespoon freshly squeezed lemon juice
Heat olive oil in a medium saucepan. Cook and stir green onion over medium heat for 30 seconds or until soft. Add all but 2 tablespoons of the chicken broth. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 minutes.
Stir cornstarch and remaining broth together in a small bowl until smooth. Add cornstarch mixture to saucepan. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in peas and mint. Let mixture cool slightly.
Transfer pea mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Transfer mixture to a bowl. Cover and chill thoroughly (at least 1 hour). To serve, stir in lemon juice and garnish with lemon slices.