Exploits of a Vegan Wannabe

I have a sense memory with chilled soups. When I was a little girl my parents took me on a cruise to the Caribbean. It was there that  I experienced my first chilled soup. I could hardly believe that I was enjoying pureed strawberries and cream with a spoon. Such decadence.

Chilled soups have always felt like pure bliss. It is what you eat while on a memorable vacation or on a lazy afternoon in the sun.  Some are sweet and silky while some are savory with garden fresh vegetables bobbing about. Chilled soups are a luxurious addition to a meal in the Caribbean or on  a hot summer day in your hometown.

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Chilled Sweat Pea Soup with Minted Cream Sauce

By: S. Duquet

Soup Ingredients

2 diced shallots

3 ribs of celery chopped

2 chopped cloves of garlic

cracked black pepper

2 tsp liquid aminos

1 32 oz (1 Qt) carton of low sodium vegetable broth

24 oz  frozen peas

1 C shelled edamame

1/2 tsp white pepper

1/2 tsp garlic powder

2 bay leaves

Juice of 1 1/2 lemons

3 T nutritional yeast flakes or powder

1/2 pound of silken tofu (1/2 of a standard block of fresh silken tofu found in refrigerator section)

1/2 C soy creamer

Make It Happen

~Lightly spray a stock pot with cooking spray and add shallot, celery and liquid aminos. Allow to cook down and sweat for a few minutes.

~Add garlic and cook a few more minutes. Do not allow to get too brown.

~Add all remaining ingredients except for the tofu, cream, lemon juice and nutritional yeast. Bring to a boil, reduce heat and let simmer for 25 minutes.

~Remove from heat, remove bay leaves and discard.

~Allow to cool enough to blend. Add tofu, cream, lemon juice and nutritional yeast while blending. I did this in several batches. Be careful not to overfill your blender and blend until very creamy.

~Chill soup for at least four hours.

Minted Cream Ingredients

1/2 pound silken tofu (1/2 of a standard block of fresh silken tofu found in refrigerator section)

2 1/2 tsp agave

juice of 1 1/2 lemons

1/2 C fresh mint tightly packed

1 tsp nutritional yeast flakes or powder

Make It Happen

Blend all ingredients until very smooth and mint is reduced to small speckles

Chill for at least 2 hours.

This soup was easy to create and so beautiful to serve. We had friends over and I felt like a vegan  Wolfgang Puck serving this succulent starter.

If you have a fantastic chilled soup recipe, please share.

Have a delicious day.

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