Cold Pea Soup with Herbed Oil Swirl

Ingredients for Cold Pea Soup with Herbed Oil Swirl

• 3 tablespoons unsalted butter

• 1 medium onion, chopped

• 1 1/2 teaspoons kosher salt, plus more to taste

• 2 (450g) bags frozen sweet peas (900g )

• 150g plain Greek yoghurt

• Freshly ground black pepper

• 120ml Herbed Olive Oil

Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6–8 minutes. Add 1 1/2 teaspoons salt and 475ml water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.

Remove pot from heat and stir in yoghurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.

Divide soup among bowls and top each with a swirl of Herbed Olive Oil.

The soup can be made and chilled for up to 2 days.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.