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Chilled Fresh Pea and Arugula Soup

By
Andrew Chase
Photography by
Mark Schultz
Fresh seasonal peas and arugula are so tasty that this soup needs no stock or cream—it’s utterly delicious on its own.

Ingredients

  • 2 tbsp  (30 mL)  olive oil
  • 1 large white onion, chopped
  • 2 stalks celery, diced
  • 1 clove  garlic, minced
  • 3/4 tsp  (4 mL)  salt
  • Pinch white pepper
  • 2-1/2 cups  (625 mL)  shelled fresh peas (about 2/1-2 lb / 1.2 kg unshelled)
  • 1/4 tsp  (1 mL)  granulated sugar
  • 4 cups  (1 L)  chopped arugula leaves and tender stems

Preparation

1. Heat oil over medium heat. Cook onion, celery, garlic, salt and pepper, stirring, for 3 minutes. Reduce heat to low, cover and cook, stirring twice, until vegetables are very soft, about 20 minutes. 
 
2. Pour in 4 cups/1 L water; bring to boil over high heat. Add peas and sugar; return to boil. Reduce heat to medium and simmer, covered, until peas are tender, 3 to 8 minutes, depending on size of peas. 
 
3. Stir arugula into pot; remove from heat. With immersion blender or in batches in blender, puree. Chill.
 
TIP: Buy fresh field-grown bunched arugula, not baby arugula, so you can include the flavourful tender stems. 
 
 
*Originally titled "Cool Pea and Arugula Soup" in the June/July 2012 issue of Fresh Juice.
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Source

Fresh Juice: June/July 2012

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