Cold Pea Soup
Jul 17 2017
This soup is ready in only a couple of minutes and makes a very elegant summer dinner when served with goat cheese crositinis.
Sauté the shallot and celery with the olive oil for 5-7 minutes.
Put all the ingredients in the blender and process until completely smooth. Taste for seasoning and add some salt and pepper if necessary.
Put in the freezer or fridge to have the perfect temperature to serve ( or add some ice cubes in the blender to have it ready in minutes).
Optional: serve with some chives and a dollop of greek yogurt