Before I get into the recipe, I just want to say how much I love pea soup. Introduced to it in my childhood, my mom and grandmother always made really delicious pea dumpling soup with carrots. Also heavily broth instead of cream based, these soups were always light and a wonderful way to start any proper Slovak lunch.
Although the version below is different, its consistency reminded me of the soup from my childhood. I used unsalted veggie stock and water for the broth and added a package of frozen, sweet peas. The recipe doesn't call for much salt, which is a good thing, but if you feel you really need it, you can always add it at the end along with the fresh pepper.
Instead of the full amount of sour cream that the recipe called for, I only used 1/4 cup, which suited us just fine. I also topped it off with a few drops of white truffle oil, which made its already delicious flavors sing more. Not to mention the toasted pumpernickel bread, which soaked into the liquid and made for a heartier bite. I hope you enjoy it (chilled or warm), and please feel free to share your ideas for a great summer soup.
Summer Pea and Mint Soup recipe, courtesy of Nigella Lawson by way of Cookstr
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