Chilled pea and avocado soup

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5 min


3 cups (750 mL)

* PLUS Cooking time: 10 minutes, Refrigeration Time: 60 minutes


  • 2 1/2 cups chicken broth
  • 3 cups shelled fresh or fozen peas
  • 1 tsp Dijon mustard
  • 1 pinch dried tarragon
  • 1 pinch white pepper
  • 1 ripe avocado
  • 1/2 cup buttermilk


  • Pour broth into a large saucepan. If using canned broth, add 1 soup can water. Then bring to a boil over high heat. Add peas, Dijon, tarragon and pepper. Boil gently, covered, until peas are very tender, 10 to 15 min. Frozen peas need about 4 min. Turn mixture into a food processor and whirl until smooth. Refriger­ate, covered, until cold or overnight.
  • Before serving, cut avocado in half. Remove pit and peel. Coarsely chop and put in a food processor along with buttermilk. Whirl until smooth. Whisk into pea soup. Set a sieve over a large bowl and pour soup into sieve. Using the back of a ladle, in a circular motion, press soup through sieve into bowl. Discard any solids in sieve. Taste and add salt and more tarragon if needed. Pour into cups, bowls or glass mugs. Serve right away or cover and refrigerate no more than 4 hours.

Nutrition (per serving)

  • Calories
  • 118,
  • Protein
  • 6 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 6 g,
  • Fibre
  • 2 g,
  • Sodium
  • 418 mg.