Pea and buttermilk soup (cold)
Ingredients
- 200 g peas
- 1 shallot, finely diced
- a knob of butter
- 200 ml vegetable stock
- 500 ml buttermilk
- handful of lemon balm (or mint) leaves
- salt, white pepper
Method
- Soften shallot in butter, add peas and stock, simmer until cooked, set aside to cool. Add buttermilk and lemon balm leaves and puree mixture, strain, season to taste. Serve chilled.
Variations
If you prefer a creamier, less tart version, replace half of buttermilk by double cream.