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Chilled Pea Soup

This recipe is from Chef James Ehler of Key West, Florida.

Chef James EhlerJames is a webmaster, cook, chef, writer and (like me) a self-confessed computer nerd. He is the former executive chef of Martha's Steak & Seafood Restaurant and the former Reach Hotel (both in Key West), the Hilton Hotel in Fayetteville, Arkansas, and the New Bern Golf and Country Club, North Carolina.

He is now webmaster and cook at the Blue Heaven Restaurant in Key West while he works on his Food Encyclopedia (five years so far). It is well worth paying a visit to James' food reference website which is a useful resource well worth Bookmarking - to visit either website just click on their title:

The Food Reference Website


2 whole Scallions - minced
1 Tablespoon Butter
1 Tablespoon Flour
2 cups Chicken Stock
2 cups Fresh Peas
2 whole Mint Sprigs
1 teaspoon Sugar
1/3 teaspoon White Pepper
1 cup Heavy Cream

  • Sauté scallions for 10 minutes.
  • Add flour, and cook 3 - 5 minutes.
  • Add stock slowly, whisking.
  • Add fresh Peas, Mint sprigs, sugar and white pepper and cook 30 minutes, stirring occasionally.
  • Put through food processor. Let cool for 3 hours.
  • Add cream and adjust seasoning

Serves 4

Chef James Ehler