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.
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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.