Cold Vegetable Soup with Peas and Sugar Snap Peas

Dice shallots, peel potatoes and cut into small cubes. Heat oil and butter. Sauté shallots, half of the potatoes and half of the peas. Pour in the stock, let it boil and simmer with the lid on for 15-20 minutes over medium heat. Blend very finely with a hand blender, season vigorously with the juice of one lemon, pepper, salt and a pinch of sugar and leave to cool for at least 3-4 hours (preferably overnight).

Stir the yogurt into the cold soup. Unthread the sugar snap peas, cut into lozenges and blanch in salted water for 3 min, rinse. Blanch remaining potato cubes for 4 min., quench.

Cut chives into rolls. Arrange soup in deep serving plates and bring to table sprinkled with remaining sugar snap peas, peas, potato cubes, and chives.

ptid57

Time needed : 50 min

Our tip: Always use fresh chives whenever possible!

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