Last week I shared my recipe for a simple, yet delicious (and no-cook!) Gravlax appetizer that I made as part of our anniversary dinner. The dinner had an all-Scandinavian theme, and I was cooking from The New Nordic.
Today I’m sharing the recipe for a scrumptious Chilled Pea and Dill Soup, which was Erick’s favourite part of our anniversary meal. It was flavourful and yet light: perfect for this hot, late-summer weather we’re getting!
Chilled Pea & Dill Soup with Rye Croutons
Adapted from The New Nordic by Simon Bajada
400 g of frozen or fresh peas (if using fresh, boil them for 2 minutes, then rise and drain; if using frozen, rinse and let them defrost)
1 leek (green part for garnish and white part for cooking)
juice of 1/2 a lemon
1 tsp white sugar
6 slices of rye bread, cut into cubes
2 tbsp salted butter
2 tbsp canola oil
1 garlic clove, chopped
2 celery stalks, finely diced
1 tbsp natural yogurt
500 ml cold chicken stock (skimmed of fat)
salt and pepper to taste
3 tbsp chopped dill + extra for garnish (the original recipe calls for 2 tbsp, but I love the taste of dill!)
- Thinly slice the green part of the leek for garnish. Combine it with the lemon juice and sugar in a bowl and set aside to chill.
- Sauté the rye bread in butter and 1 tbsp of the oil over low heat for about 5 minutes, until they are golden brown. Set aside on a paper towel-lined plate.
- Finely chop the white part of the leek and add it to the pan with the remaining oil and the garlic and celery. Sauté over medium heat until soft.
- Transfer garlic, celery, and leek to a blender, along with 350g of peas (reserve 50 g for garnish), yogurt, and stock. Blend until smooth, then season with salt and pepper. Blend again, and check seasoning.
- Add the dill and blend for about 30 seconds.
- Chill the soup until you are ready to serve. Garnish with rye croutons, green leek slices, and extra peas.
It made a fantastic starter to our meal, and paired beautifully with a dry mead. If you’re looking for a more traditional wine pairing, I would try an unoaked chardonnay or a chenin blanc. If you prefer a somewhat sweeter pairing, I’d go with a dry or semi-dry riesling.
I hope you’ll give it a try and let me know what you think! Or, leave me a comment with your favourite chilled soup… Maybe I’ll try it out on the blog!
Have a fabulous weekend and happy cooking!
*****
This post was featured at That Recipe!
Here’s where I link up each week:
Mondays: Blogger Brags, Merry Monday, Monday Funday, Inspire Me Monday, Show & Tell, Lou Lou Girls
Tuesdays: Tell ’em Tuesday, Two Uses Tuesday, Together on Tuesdays, Tutorials & Tips, Tuesdays with a Twist, Hit Me with Your Best Shot, Tickle My Tastebuds, Treasure Box Tuesday
Wednesdays: Pin Worthy Wednesdays, Work it Wednesday, Wow Us Wednesday, Wake Up Wednesday, Wordless Wednesday, Whimsy Wednesday
Thursdays: Think and Make Thursday, Handmade Hangout, Weekend Re-Treat, Favourite Things, Artsy Fartsy Link Party, What to Do Weekends, Friday Features (Thursday)
Friday: Fiesta Friday, Feathered Nest, Frugal Friday, Link Party Palooza, Friday Favourites
Saturday: Share it One More Time
Sunday: Nifty Thrifty Sunday, Silver Pennies, Sundays at Home, That DIY Party, Frugal Crafty Blog Hop, Share the Wealth Sunday
Monthly/Recurring: Great Blog Train, Sunday Brunch
My husband loves soup, any and all kinds. I am sure he has not thought to use this recipe before. I am sending this to him. Thanks for the idea!
I hope he likes it!!
This looks really good and different! I think I’m going to have to give it a try!
Such a delicious soup! Love it!
Thank you for taking the time to check out my recipe!
This looks so good! I’m sure it wouldn’t take much effort to make this also suitable for a vegetarian/vegan lifestyle as well!
Ginger, from http://www.spoolsandspoons.com
Absolutely! For a vegetarian version, all you need to do is change out the stock for veggie stock. Not sure if vegans eat yogurt… There must be a creamy alternative.
Chilled soups are my favorite in the summertime, especially after the heatwave last week. The look of your soup is relaxing, and I love the airy flavors too.
Thank you so much for bringing this soup to the fiesta this week! Happy FF, and have a fabulous week!! 🙂
It’s very light and refreshing, but still has substantial flavour. I hope you’ll give it a try!
This soup looks so delicious!
Thanks! Let me know if you try it!
I make soups all the time but I’ve actually never made a chilled soup! This looks and sounds so delicious! I’ll definitely be saving this to try 🙂
Ooo try it! We’re having scorching weather here in Montreal, so I think I’m making a gazpacho tonight.
I love chilled pea soup but I’ve never added dill to it before. I’ll definitely have to try this!
It adds a really surprising flavour to an old favourite!
Peas and dill?! FUN! I love both things. I definitely want to try this soup. I love new creations like this!
I know: a strange combo but totally yummy!
Loving this and I’m drooling! You are so talented. Thanks for sharing this at our party. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we get to party with you again! Lou Lou Girls
Oh wow, this looks so delicious and creamy! Perfect timing for fall, which I like to think of as soup season! Thanks so much for sharing with us at Merry Monday, and looking forward to your next link up!
Thank you for taking the time to check out my recipe!
Thanks for linking up to this week’s Tasty Tuesday! I’ve pinned it to the Tasty Tuesday Pinterest board! I hope you’ll link up again this week.