CHILLED GREEN PEA SOUP WITH MINT AND AVOCADO

Chilled Green Pea Soup with Mint and Avocado image

Provided by Andy Anderson !

Time 30m

Number Of Ingredients 13

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3 Tbsp sweet butter, unsalted, or olive oil (extra virgin)
1 medium yellow onion, finely chopped
1 stalk(s) celery, finely chopped
4 c chicken stock, divided
6 c fresh peas or frozen peas, thawed (recommend fresh)
1/4 c fresh flat-leaf parsley leaves
1/4 c fresh mint leaves
1 tsp fresh dill, finely chopped
1 Tbsp freshly squeezed lemon juice
1 medium ripe avocado, halved, stone removed, and flesh scraped out
salt, kosher variety, to taste
freshly ground black pepper, to taste
1/4 c crème fraîche, for garnish

Steps:

1. Gather your ingredients.
2. Place the stock in a saucepan and bring up to a lite simmer.
3. Chef's Note: In most cases, you want to avoid adding cold ingredients to cooked ingredients; such as a cold stock to the hot veggies. It can do strange things to the taste of your final product.
4. Place the butter (or olive oil) in a large pot over medium heat.
5. Add the onion and the celery, and stir with a wooden spoon until the veggies are softened, about 8 to 10 minutes.
6. Chef's Note: Do not let them brown or burn.
7. Add two cups of the chicken stock, and bring the mixture to a boil.
8. Add the peas, and then immediately reduce the pot to a lite simmer.
9. Allow the pot to lightly simmer for about 5 minutes.
10. Remove from the heat, and add the remainder of the ingredients with the exception of the crème fraîche, salt, and pepper.
11. Purée the soup in a blender, and then season with the salt and pepper, to taste.
12. Chef's Tip: Have some additional stock on hand, just in case the soup is too thick.
13. Use a fine mesh strainer to strain the soup.
14. Cover and place in the refrigerator overnight.
15. Serve cool, with a dollop of crème fraîche. Enjoy.
16. Keep the faith, and keep cooking