Peas are all over the farmers market these days. Good thing for me since I love them, especially sugar snap peas. Not only do you get sweet-tasting peas out of the deal but you also can eat the shell - bonus food! Since it's been so bloody hot in NYC these days, I thought a chilled pea soup was just the thing to make.
Trolling the internet, I came across this recipe on Food & Wine by Daniel Boulud. It wasn't super labor intensive but I did mess up a bunch of bowls, pots and strainers in the process. But boy howdy was it worth it! As you leaned in for a spoonful, you could really smell the garlic cream and the brightness of the peas. Rich but light, it was summer in a bowl.
(I added some boiled, chilled and chopped shrimp to make it a one-bowl meal.)