Chilled Pea Soup Recipe

Cook the Peas and Fava Beans

In a pot, heat the olive oil over medium heat. Add the fresh peas and fava beans, and sauté for about 5 minutes until softened.

Add Broth and Curry

Pour in the vegetable broth and add the jalapeño curry paste. Stir to combine and bring to a simmer. Cook for another 10 minutes.

Blend the Soup

Remove the pot from the heat and let it cool slightly. Transfer the mixture to a blender and blend until smooth. Season with salt and black pepper to taste.

Chill the Soup

Transfer the blended soup to a container and refrigerate for at least 2 hours until chilled.

Prepare the Pickling Brine

In a small saucepan, combine the white vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.

Pickle the Strawberries

Place the green strawberries in a jar and pour the hot pickling brine over them. Let it cool to room temperature, then seal the jar and refrigerate for at least 1 hour.

Serve the Soup

Ladle the chilled pea soup into bowls.

Garnish

Top each bowl with a few pickled green strawberries and a handful of fresh spearmint leaves. Drizzle with olive oil just before serving.