Today I prepared my second batch of Chef John’s Chilled Sugar Snap Pea Soup from a recipe I found on Allrecipes.com (both links take you to the same place). In addition to the list of ingredients and instructions, a video is available. Chef John will walk you through the steps of the recipe and show you exactly what to do.
I made some changes, not because I thought I could improve the soup, but because I did not have leeks or mint leaves or cream fraiche, all of which were on the ingredient list. I used chopped onion instead of leeks, and I used dried oregano instead of fresh mint leaves. I would have used sour cream at the end, which I did have in the fridge, but the soup was so good without it that I left it out. If you have all or any these items that Chef John suggested, I would recommend using them. Chef John’s recipes are excellent. However, my chilled sugar snap pea soup was delicious as I prepared it. Steve liked it, too. so I made it again. I still don’t have the original ingredients. (Life goes on.)
If you make this soup, you will need to prepare it ahead of time. It needs three hours to chill in the fridge before serving. Do not despair if you don’t have time to chill it, because I tasted it hot, and it was delicious that way, also.