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Gallery Chilled Pea Soup with Egg Salad Sandwiches Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Ingredients For the Soup 3 tablespoons unsalted butter 1/2 large sweet onion, such as Vidalia, diced medium 2 cloves garlic, thinly sliced 4 cups shelled English peas Salt and pepper 2 cups buttermilk For the Egg Salad 6 hard-cooked eggs 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 stalk celery, diced small 8 slices white bread 3 cups baby arugula
Cook’s Notes A pound of English peas in the pod yields about 1 cup shelled peas.
Gallery Chilled Pea Soup with Egg Salad Sandwiches
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Gallery
Chilled Pea Soup with Egg Salad Sandwiches
Chilled Pea Soup with Egg Salad Sandwiches
Chilled Pea Soup with Egg Salad Sandwiches
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
Ingredients
Ingredients
3 tablespoons unsalted butter 1/2 large sweet onion, such as Vidalia, diced medium 2 cloves garlic, thinly sliced 4 cups shelled English peas Salt and pepper 2 cups buttermilk
6 hard-cooked eggs 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 stalk celery, diced small 8 slices white bread 3 cups baby arugula
Directions
Make the soup: In a medium pot, melt butter over medium-high. Add onion and saute until translucent, 8 minutes. Add garlic and cook until fragrant, 1 minute. Add 1 cup water and simmer until onions are soft, 8 to 10 minutes. Add peas and cook until bright green, 4 minutes; season with salt and pepper. Transfer mixture to a blender and add buttermilk. Blend until smooth, then pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Refrigerate until cold, 1 hour, then season with salt and pepper.
Make the egg salad: Remove yolks from 3 eggs and discard. Coarsely chop eggs and mix with mayonnaise, mustard, and celery; season with salt and pepper. Make sandwiches with bread, egg salad, and arugula. Serve with chilled soup.
Cook’s Notes A pound of English peas in the pod yields about 1 cup shelled peas.
Cook’s Notes
A pound of English peas in the pod yields about 1 cup shelled peas.
Reviews
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Chilled Pea Soup with Egg Salad Sandwiches
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chilled Pea Soup with Egg Salad Sandwiches
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
