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 and dill soup with rye croutons |

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!)

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the dill and blend for about 30 seconds.
  6. Chill the soup until you are ready to serve. Garnish with rye croutons, green leek slices, and extra peas.

Chilled pea and dill soup with rye croutons |

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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