A dill-icious menu (part 2) | Chilled Pea and Dill Soup
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!
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