Chilled Minted Escarole Pea Soup Recipe
Posted on 30th of June, 2010 by Lévana
Escarole is a member of the lettuce family, rather neglected in America: It has a delightfully bitter edge that makes it a big salad star, and lends itself perfectly to quick cooking, paired as it is here with milder ingredients for this wonderful cold soup.
1/3 cup olive oil
4 leeks, sliced
4 ribs celery, peeled
1 small bunch flat parsley
1 large onion, quartered
1 large zucchini, cut in large chunks
2 quarts (8 cups water)
4 cups frozen peas
1 large head escarole (settle for watercress), roughly chopped
1 small bunch mint, leaves only
Salt and pepper to taste
2 cups plain yogurt or dairy-free yogurt
Heat the oil in a heavy pot. In a food processor, coarsely grind the leeks, celery, parsley, onion and zucchini, and add the mixture to the hot oil. Sauté until translucent. Add all remaining ingredients except the yogurt, and bring to a boil. Reduce the temperature to medium, and cook covered about 10 minutes. Cream the soup in a blender or food processor, or with an immersion blender. Adjust consistency and seasonings. Chill completely, and stir in the yogurt.