Chilled Mixed Pea Soup

Snow-pea greens are always available in Asian supermarkets; watercress, with its sharper taste, is a good alternative.

Servings: 4


  • 4 oz (115 g) sugar snap peas
  • 4 oz (115 g) snow peas
  • 2 leeks, thinly sliced, white and light green parts only
  • 1/2 cup Yukon gold potatoes, peeled and chopped
  • 3 cups chicken stock or water
  • 2 oz (55 g) snow-pea greens
  • 1 cup buttermilk
  • Salt and freshly ground pepper
  • 2 tbsp chopped chives
  • 1/4 cup flaked smoked trout


String sugar snaps and snow peas and cut into 1-inch pieces. Combine with leeks and potato in a pot.

Add stock and bring to boil.

Reduce heat and simmer gently for 8 to 10 minutes, or until vegetables are tender. Add snow-pea greens and simmer for 2 more minutes or until tender.

Purée in food processor or blender with buttermilk. Season well with salt and pepper. Use a frother or small hand blender to froth soup for a modern look. This gives it a lighter texture.

Serve garnished with chives and flaked smoked trout.