Chilled Pea Soup

• 16 ounces, weight Frozen Peas
• 1 cup Frozen Edamame
• 1 whole Red Onion
• 1/2 Tablespoons Coriander Seeds
• 1/2 Tablespoons Dried Red Pepper Flakes
• 1 Tablespoon Olive Oil
• 4 cups Vegetable Stock
• 4 teaspoons Lemon Zest

1. 1. Defrost the peas and edamame.
2. 2. Dice the red onion and saute with the coriander seeds and red pepper flakes with the olive oil until the onion is translucent.
3. 3. Add the peas and edamame and saute for a few minutes.
4. 4. Add the pea mixture to a blender and the vegetable stock. Puree until smooth.
5. 5. Add the puree to the pot and bring to a boil. Turn the heat down to medium and let simmer for an additional 15 minutes. You can let it cook down to the consistency and thickness that you prefer.
6. 6. Grate 1 teaspoon of lemon zest over each bowl before serving.

frozen edamame, red onion, coriander seeds, dried red pepper, olive oil, vegetable stock, lemon zest

Taken from tastykitchen.com/recipes/soups/chilled-pea-soup/ (may not work)