How to Make Cold Cream of Green Pea Soup
1.In a large pot, heat the vegetable oil over moderately-low heat.
2.Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes.
3.Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil.
4.Add the peas and cook just until defrosted.
5.In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill.
6.Add the yogurt and chill in the fridge.
7.When cold fill shot glasses 3/4 high, place a thin slice of Serrano ham on top and garnish with basil sprig.
8.Prem Kumar Pogakula is a Sous Chef at The Imperial, New Delhi.