Cold Snap Pea Soup with Mint and Honey

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By Michael Ruhlman

Published 2011

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Boiling and shocking green vegetables is a great way to ensure they have vivid color and are perfectly cooked when you need them. Purée those perfectly cooked and chilled vegetables until they can pass through a strainer, and you’ve got a delicious soup. This is a wonderful summer soup to serve when snap peas are hanging on the vine. In the winter, use the same technique to make warm broccoli soup. Reheat the soup and whisk a little butter into it, season with lemon, and garnish with blanch