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Chilled Green Pea and Borage Soup

From The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

Serves 4 to 6

4 cups whole-milk yogurt
2 tablespoons extra virgin olive oil
¼ cup finely chopped young leek (white part only) or scallion
1½ cups chopped fresh borage stalks and young leaves
1 package (10 ounces) first-quality frozen petite peas
Pinches of sugar
Salt and freshly ground pepper
Borage flowers, for garnish

Make the soup early in the day or the day before. Drain the yogurt in a paper towel-lined colander set over a bowl for 3 to 4 hours.

Meanwhile, heat the olive oil in a deep saucepan. When it's hot, add the leek, cover, reduce the heat to low, and cook gently for 4 to 5 minutes. Add the borage stalks and leaves and cook, stirring, for 2 minutes. Add 2 cups water and bring to a boil. Simmer for 10 minutes.


Add the peas and cook for 5 more minutes. Remove for the heat and add the sugar and salt and pepper. Let cool, then whirl in an electric blender or food processor with 1 cup water until smooth. Strain through a sieve into a bowl, cover, and store in the refrigerator.

Place 2 cups of the drained yogurt in a wide bowl; gradually whisk in the pea soup. Thin with ice water to the desired consistency. Correct the seasoning. Serve garnished with any remaining yogurt and borage flowers.

Note: If fresh borage is unavailable, you can substitute 1½ cups jarred borage stalks available at The Spanish Table. Or use 1 cup peeled and seeded diced cucumber.



(Updated: 10/30/08 SN)

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