Chilled Fresh Pea And Buttermilk Soup
- 2 tablespoon(s) unsalted butter
- 1 cup(s) thinly sliced leek, pale-green parts only, rinsed well
- 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
- 1/3 cup(s) dry vermouth
- 2 cup(s) low-sodium chicken stock (1 1/2 tsp of chicken per cup)
- 1 pound(s) (3 cups) shelled fresh or thawed frozen peas
- 3/4 cup(s) low-fat buttermilk
- Salt
- Pepper
- Pea tendrils, for garnish
- Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about 4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
- Bring to a boil. Add peas. Cover, and cook just until peas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with pea tendrils if desired.
butter, cups, potato, cups, cups, pounds, cups, salt, pepper, pea
Taken from www.epicurious.com/recipes/member/views/chilled-fresh-pea-and-buttermilk-soup-52833411 (may not work)