Chilled pea & dill soup with rye

Chilled pea & dill soup with rye

The New Nordic
Simon Bajada

Memories of hot summer days are not plentiful in Nordic parts! Still, when they do happen, these beautiful days are unforgettable. I remember eating this deliciously refreshing chilled soup in the middle of July while sitting underneath a tree, with plenty of sourdough bread to dip in. It’s a very easy soup to make, especially if you are happy using frozen peas – just make sure they are the best quality you can find.

It may seem a little odd to use sugar in the garnish, but it acts as a ‘cure’ for the leek and is well worth trying. You can use the same method with red onion; it draws out the moisture and takes away some of the bitterness.


Quantity Ingredient
400g peas
1 small leek, green part for the garnish, white part for cooking
1/2 lemon, juiced
1 teaspoon caster sugar
6 slices Authentic Danish rye bread, cut into 2 cm cubes
A simpler Danish rye bread, cut into 2 cm cubes
2 tablespoons salted butter
2 tablespoons rapeseed oil
1 garlic clove, chopped
2 small celery stalks, finely diced
1 tablespoon natural yoghurt
500ml cold chicken stock
pinch white pepper
2 tablespoons chopped dill, plus more to garnish if you like
ice cubes, (optional)


  1. If you’re using fresh peas, boil them for 2 minutes then drain and rinse in cold water. If using frozen peas, rinse them and let them defrost.
  2. Thinly slice the green part of the leek for the garnish and combine with the lemon juice and sugar in a bowl. Set aside.
  3. Sauté the rye bread in the butter and 1 tablespoon of the oil over a low heat for about 5 minutes, until golden brown. Tip on to paper towel and allow to cool.
  4. Finely chop the white part of the leek and add to the pan with the remaining oil and the garlic and celery. Sauté over a medium heat for 4 minutes, until soft and translucent. Transfer to a blender.
  5. Reserving 50 g of the peas for a garnish, tip the rest of the peas into the blender with the leek, garlic and celery. Add the yoghurt and stock and season well with salt and white pepper. Blend for 1 minute, then check the seasoning. Add the dill and blend for about 30 seconds more, until it has a thin, aerated consistency.
  6. If the soup isn’t cold, place a few ice cubes in each bowl before serving. Divide the soup among the serving bowls, spoon a little leek on top and garnish with the reserved peas and rye croutons. Sprinkle over more dill if you like.
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