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Collection: Soups
Recipe By: Simon Bajada
Chilled pea & dill soup with rye
Ingredients
- 400g peas
- 1 small leek, green part for the garnish, white part for cooking
- 1/2 lemon, juiced
- 1 teaspoon caster sugar
- 6 slices Authentic Danish rye bread, cut into 2 cm cubes
- A simpler Danish rye bread, cut into 2 cm cubes
- 2 tablespoons salted butter
- 2 tablespoons rapeseed oil
- 1 garlic clove, chopped
- 2 small celery stalks, finely diced
- 1 tablespoon natural yoghurt
- 500ml cold chicken stock
- pinch white pepper
- 2 tablespoons chopped dill, plus more to garnish if you like
- ice cubes, (optional)
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Directions
- If you’re using fresh peas, boil them for 2 minutes then drain and rinse in cold water. If using frozen peas, rinse them and let them defrost.
- Thinly slice the green part of the leek for the garnish and combine with the lemon juice and sugar in a bowl. Set aside.
- Sauté the rye bread in the butter and 1 tablespoon of the oil over a low heat for about 5 minutes, until golden brown. Tip on to paper towel and allow to cool.
- Finely chop the white part of the leek and add to the pan with the remaining oil and the garlic and celery. Sauté over a medium heat for 4 minutes, until soft and translucent. Transfer to a blender.
- Reserving 50 g of the peas for a garnish, tip the rest of the peas into the blender with the leek, garlic and celery. Add the yoghurt and stock and season well with salt and white pepper. Blend for 1 minute, then check the seasoning. Add the dill and blend for about 30 seconds more, until it has a thin, aerated consistency.
- If the soup isn’t cold, place a few ice cubes in each bowl before serving. Divide the soup among the serving bowls, spoon a little leek on top and garnish with the reserved peas and rye croutons. Sprinkle over more dill if you like.
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