Chilled English Pea Soup
Recipe by Chef Rocky Durham of Blue Heron Restaurant at Sunrise Springs Spa Resort for Farms, Films, Food on May 17,2017.
The Recipe
Ingredients
- 4 c English peas, blanched and shocked
- 1/2 c fresh mint, blanched and shocked
- 1c coconut milk
- Iced water as needed
- Agave nectar to taste
- Salt and white pepper to taste
- Lemon juice to taste
PREPARATION
- Place peas, mint and coconut milk in blender. With motor running, pour in iced water until desired thickness is achieved.
- Adjust seasonings as desired.
- Serve with whipped coconut cream and whole peas.
- Enjoy!
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!