Even served warm, buttermilk has a cooling effect on the palate, just right for summer meals.

Ingredients

• 4 uncooked bacon slices, coarsely chopped
• 1 small shallot, minced
• 1/2 teaspoon minced garlic
• 5 cups cooked Lady Peas
• 3/4 to 1 cup reserved cooking liquid from Lady Peas
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups buttermilk

Preparation

1. Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in saucepan.
2. Finely chop cooked bacon. Sauté shallots and garlic in hot drippings over medium heat 2 minutes or until tender.
3. Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth.
4. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture.
5. Stir in buttermilk.
6. Cook over medium heat, stirring often, 8 minutes. (Do not boil.)
7. Stir in up to 1/4 cup cooking liquid, 1 Tablespoon at a time, until desired consistency is reached.
8. Spoon soup into 4 bowls, and top with bacon.