Cream of Sweet Pea Soup and Glazed Radishes
Cream of Sweet Pea Soup and Glazed Radishes
Ingredients
- 1 onion, chopped
- 3 tablespoons (45 ml) butter
- 4 cups (1 L) milk
- 6 cups (1.5 L) frozen sweet peas (about 900g)
- Salt and pepper
- 4 radishes, cut into thin wedges
- 1/2 cup (125 ml) frozen sweet peas, thawed
- 2 tablespoons (30 ml) fresh basil, finely chopped
- 1/2 cup (125 ml) Mediterranean plain yogurt
Instructions
- In a saucepan, soften the onion in 30 ml (2 tablespoons) of butter over medium heat until translucent. Add the milk and peas. Bring to a boil over medium heat, stirring frequently to prevent the milk from scorching the bottom of the pan. Simmer on low heat for 4 to 5 minutes. Season with salt and pepper.
- In a blender, purée the mixture until smooth, then strain. Adjust the seasoning. Keep warm.
Cream of Sweet Pea Soup and Glazed Radishes