Herbed Zucchini-Pea Soup

Cold soups don’t get enough love, and this one deserves a comeback. Garden zucchini and bright green peas purée into a smooth, pale-green base that drinks like summer in a bowl. The chill time is the secret. A full five hours in the fridge lets every flavor mellow and integrate, which is why this isn’t a soup to make at the last minute.

The herb blend is what gives it personality. Fresh parsley and oregano are familiar, but chervil is the unsung hero, an anise-tinged herb that lands somewhere between parsley and tarragon and pairs naturally with peas. The most surprising note comes from two teaspoons of horseradish, which doesn’t read as horseradish in the finished soup but adds a subtle warmth and kick that keeps every spoonful interesting.

Half-and-half stirred in just before chilling smooths the texture into something almost vichyssoise-like. Garnish with thin lemon and zucchini rounds floating on top.

Pro Tips

• Cook the peas separately and only until just tender. Overcooked peas turn olive-drab and lose their bright color.
• Purée while warm, then add the half-and-half off the heat to prevent curdling.
• Taste and re-season after chilling. Cold dulls flavors, so soups often need a salt and pepper boost before serving.
• Use fresh shelled peas in season. Frozen work in a pinch but lack the same sweetness.

Variations

• Swap chervil for fresh tarragon if it’s hard to find; the flavor profile is similar.
• Use coconut milk instead of half-and-half for a dairy-free version with a tropical edge.
• Top with a dollop of crab meat or a few cooked shrimp to turn it into a starter for a summer dinner.