Taste of The Highlands & an incredible summer soup! May 19, 2010


Last weekend, I was asked to be a guest judge at the 8th Annual Taste of The Highlands, an outdoor food festival to benefit Children's Healthcare of Atlanta. I was thrilled, of course. It's a great way to spend a beautiful spring day in our city – in the company of some other great judges (Broderick from Savory Exposure and the foodie event planners EatUpAtlanta) and some 30 local restaurants providing food and drink. It's also for a great cause – each year, the event raises between $25k to $35k for the charity. 

There were so many great dishes at the festival that we couldn't pick just one. We had to create a sweet category, a savory category and a special mention for best cocktail of the day. Chef Hector Santiago of Pura Vida won the savory group with his rice dish and accompanying salt cod & baby banana fritters. Best sweet went to Tierra for their Tres Leches Cake – I've tasted nothing like it. The cocktail of the day was a landslide – The Warren's White Peach & Watermelon Sangria. You can see some photos from the day here.

After it was all said and done, all of us who attended that day kept coming back to one particular dish: a chilled pea soup topped with ham and radish. On that warm, sunny day…having that nice shot of cool soup was so refreshing, simple but flavorful. We've all been talking about it for days and I've gotten my hands on the recipe. Jay Swift, chef at 4th & Swift, kindly passed this simple recipe along. It's labor intensive because of the fresh peas but once you're done with the prep, it takes about 10 minutes to get the rest of the soup together. I've omitted the ham here but it adds a nice salty touch – feel free to garnish with ham, pancetta or bacon.

Chilled English Pea Soup with Ham & Radish – recipe by Jay Swift of Atlanta's 4th & Swift – makes about 2 cups of soup

  • 2 cups english peas blanched lightly in boiling salted water, drained and chilled
  • 1/4 cup warmed heavy cream
  • salt and pepper to taste
  • 2 -3 tiny drops of lemon infused evoo (agrumato) to taste – I substituted a drizzle of EVOO & juice of half of a lemon
  • water or vegetable stock (enough to make puree-able) – this depends on your own preference

– Place all ingredients except water in a high speed blender, and water until velvety smooth. Season to taste. Serve very cold with shredded or julienne radishes, diced ham of your choice and a fresh pea sprout or two in top. Have fun!


A Canadian Foodie May 19, 2010 09:05 pm

What an absolutely gorgeous colour and the flavours look perfect… but the colour. Incredible!

polwig May 20, 2010 12:05 pm

So simple and so good… there is no better soup for spring or summer.

Lynn @Mama_Says May 20, 2010 12:05 pm

Tami, After reading the tweets about the Taste of the Highlands and listening to you talk about this soup I can’t wait to make a batch. You are right! The garnish takes this from ordinary to something special. Thanks again for tracking down the recipe!

chris May 20, 2010 05:05 pm

I am so bummed I missed such a good time! Now that I will have weekends off again, I can’t wait to get out more. This soup may just bring me back to peas! Looks delicious. Love the radish garnish.

FertilAid for Men May 20, 2010 11:05 pm

Wow!! Hmm yummy!! I love to have that soup in my dinner tonight!!Wow yummy!

M. May 21, 2010 08:05 am

I love this color in soups….I know I’m eating something healthy,
yummy recipe :)

Heidi May 27, 2010 05:05 am

Just the ticket! We have a ham bone & leftovers and I was hoping to find a hot weather alternative to split pea soup. Fresh pea soup with ham! Yummy. Now to decide if making a broth with the ham bone as the liquid would make the soup “too hammy” to keep that light, summer-soup feel. Hmmm.

lisa May 28, 2010 05:05 pm

Looks fresh and gorgeous. The color is lovely. Must have been so tasty!

Nursing pajamas May 30, 2010 05:05 pm

wow! this is soup is amazing, i could really say that this soup is very tasty and yummy. thanks for this fantastic recipe. perfect! yay!

Tv Food and Drink May 30, 2010 08:05 pm

Beautiful photos!