Recipe: Chilled pea and mint soup is the perfect summer appetizer

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Chilled pea and mint soup is my favourite go-to appetizer in warmer weather. It’s perfect for a crowd and can be made up to three days ahead.

You can also prepare homemade buttermilk by combining one tablespoon of white vinegar or lemon juice with one cup of whole milk. Stir to blend. The acid will coagulate the milk. The result will not be as thick as traditional buttermilk, but it might save you an extra trip to the market.

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A glass of Grüner Veltliner, a white wine from Austria, is an excellent choice as the wine’s grassy notes harmonize with the mint in the soup, while its citrusy acidity provides a refreshing contrast to the sweet peas. It also pairs well with a Chardonnay.

Chilled Pea and Buttermilk Soup

2 plump, moist garlic cloves, peeled, halved and green germ received

2 cups (500 mL) fresh or frozen peas, (no need to thaw)

1 tsp (5 mL) fine sea salt

2 cups (500 mL) whole buttermilk, shaken to blend

1/4 cup (60 mL) finely minced fresh mint leaves

In a food processor or blender, mince garlic. Add peas and buttermilk and puree to a smooth liquid. Taste for seasoning. Serve in soup bowls or small clear glasses, garnished with dill or mint. Store without the garnish in an airtight container in the refrigerator for up to three days. Blend again at serving time.

Serves 8.

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