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Sweet pea soup

Time 40 minutes
Yields Serves 6 to 8
Sweet pea soup
(Kirk McKoy / Los Angeles Times)
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Dear SOS: The coffee at Silver Lake’s LA Mill is outstanding, but the real standout is their pea soup. Delicious! It’s dark green, with a deep, earthy taste. I could eat it every day, which is why I’d love the recipe! If you can get it, I would surely appreciate!

Danya Berman

Los Feliz

Dear Danya: With English peas now in season, this chilled soup is a perfect way to celebrate spring. Both peas and tendrils lend bright color and flavor to the soup, and the rich depth from piment d’espelette, a French paprika, provides nice contrast. The recipe is simple to prepare and is great served either as a first course or on its own as a small meal.

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1

In a large pot, blanch the peas just until tender, being careful not to overcook. Immediately strain the peas and place in a large bowl of ice water to stop the cooking. Strain and reserve. Repeat with the pea tendrils.

2

In a large bowl using an immersion blender, or in stages using a regular blender, puree the peas and tendrils with the broth until smooth. Strain, then use the blender to blend in the d’espelette powder, olive oil and hot sauce.

3

The starch content of the peas may vary, affecting the thickness of the soup; if necessary, adjust the consistency of the soup with additional vegetable broth. Taste and adjust the seasoning as needed (vegetable broth varies in saltiness, more or less will be needed depending on your brand). If necessary, add sugar to taste for additional sweetness.

4

Serve the soup chilled.

Adapted from LA Mill Coffee in Silver Lake. Pea tendrils are available at Asian and select farmers markets.