chilled-pea-broth-with-lemon-cream-106512.json

{
    "directions": [
        "Cook onions in oil in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 5 to 7 minutes. Add sugar snaps and cook, stirring occasionally, until crisp-tender and bright green, 6 to 8 minutes. Add sugar and cook, stirring, 1 minute.",
        "Pur\u00e9e pea mixture with 6 cups water in a blender in 6 batches until very smooth, about 30 seconds per batch, then pour through a very fine sieve, discarding solids (do not press on solids). Stir in salt and chill broth, covered, until very cold, about 8 hours. (Do not chill longer or soup will discolor.)",
        "Whisk together sour cream, zest, and remaining 2 1/2 tablespoons water in a small bowl, then pour through a very fine sieve into another small bowl (to remove air bubbles).",
        "Serve broth topped with lemon cream."
    ],
    "ingredients": [
        "2 medium onions, chopped",
        "3 tablespoons olive oil",
        "2 lb sugar snap peas, cut crosswise into 1/2-inch pieces",
        "1 teaspoon sugar",
        "6 cups plus 2 1/2 tablespoons water",
        "2 teaspoons salt, or to taste",
        "3 tablespoons sour cream",
        "1 teaspoon finely grated fresh lemon zest",
        "Garnish: pea sprouts"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Dairy",
        "Vegetable",
        "Vegetarian",
        "Lemon",
        "Spring",
        "Chill",
        "Sugar Snap Pea",
        "Gourmet"
    ],
    "title": "Chilled Pea Broth with Lemon Cream",
    "url": "http://www.epicurious.com/recipes/food/views/chilled-pea-broth-with-lemon-cream-106512"
}