Chilled Pea, Pear and Cucumber Soup

Recipe by: Simon Hopkinson | from Second Helpings of Roast Chicken

Cookstr

Course: Cold Appetizer

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

An unusual combination but one that works beautifully; once you have tasted the first cool, smooth spoonful you will see what I mean. The idea was originally inspired by a soup that John Tovey used to make, with watercress in place of the cucumber. Equally nice, but I feel the cucumber helps to further transform it into a chilled soup that has summer sprinkled all over it. The addition of mint also adds to the effect.

Yield: Serves 4

INGREDIENTS

4 tbsp butter
2 medium white onions, peeled and chopped
1 small cucumber, peeled and chopped
7 oz frozen peas
3 cups light chicken stock (if you want a totally vegetarian version, use vegetable bouillon) salt and pepper
2 ripe pears, peeled, cored, and diced
2/3 cup whipping cream
1 tbsp chopped mint (apple mint is particularly good here)
Serve with pears, peeled, cored, and diced (optional)

Directions

Melt the butter in a roomy pan and add the onion. Allow to stew quietly for 5 minutes or so and then add the cucumber. Stir in and cook both until limp and tender. Tip in the peas and stock and bring to a boil.

Skim off any resultant scum that forms on the surface, season, and simmer for 20 minutes.

Puree with the pears in a blender and then pass through a sieve into a bowl. Allow to cool to room temperature and then stir in the cream.

Adjust the seasoning once more if necessary and place in the fridge, covered, until really cold; there is nothing worse than a tepid cold soup.

Ladle into chilled soup bowls and sprinkle with mint.