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Cooking 101: Chilled pea soup at Square 1682

PW’s new biweekly column, “Forking Stupid,” sees 25-year-old Nicole Finkbiner persuading professional chefs from Philadelphia’s great restaurants to please teach her, for the love of god, how to cook—one dish at a time. This week, Nicole visits Square 1682, in the Hotel Palomar on 17th and Sansom streets, to learn possibly the easiest dish of all: chilled pea soup.

chilled-pea-soupChilled Pea Soup


4 cups cold purified water
¼ piece avocado
¾ cups raw baby spinach (2 handfuls)
1 garlic clove
2 mint leaves
1 pint fresh or frozen peas
½ cup extra virgin olive oil
Kosher salt to taste


Add 1 quart of purified water and the first four ingredients to the blender. Blend the mixture until it’s smooth. Add the peas and a few pinches of salt. Run the blender on high and slowly add extra virgin olive oil until the chilled soup becomes very smooth. Optional: Garnish with a dash of Togarashi spice, lime zest, apples and poached lobster. Serves 4-6.

Nicole Finkbiner | May 29 2013 8:45am | FOOD & DRINK, Forking Stupid, Hotel Palomar, pea soup, Square 1682 | Comments 0

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