Seasonal Cooking 08 Jul 2013 06:14 pm
The heatwaves of the New York City’s early summer are upon us, but fortunately they correspond with the season for shelling peas. That means you can cool yourself down with a refreshing and delicious batch of chilled pea soup. It requires minimal stove time, which is a good thing in hot weather. And except for the time it takes to shell the peas it’s quick enough to prepare that you could fix it in the morning before work and have it chilled and ready when you get home from your sweltering commute.
This version is fairly light: if you like it thicker and more vegetal you can raise the amount of peas. Home made stock is always best but not always feasible. If you must use commercial stock select the highest quality that’s available and always use a low sodium variety so that you have more control over the amount of saltiness. I recommend eating this with a fresh greenmarket salad of watercress or radishes and with your feet dangling over the sides of a swimming pool.