Pea shake with coppa chips

I read French blogs; I get a kick out of seeing what French chefs do with American and English classics; the sweet brownie becomes savory, so do the crumble and scone; one French chef I admire, Sonia Uzvegian, came up with the idea of a savory pea milk-shake.

Her French version is a simple soup of  fresh (cooked) peas and milk, served cold with a straw in a tall shake tumbler.

I made mine Lebanese, with yogurt (you can use buttermilk as well) and a dash of garlic; it is light and refreshing.

P.S: Yogurt is better for you; (garlic, too).


  • 3 cups of green peas
  • 4 ounces of yogurt (1 small glass)
  • 1 cup of water
  • 2 cloves of garlic
  • salt, to taste and 1/2 teaspoon of Aleppo pepper (or paprika)
  • 2 ounces of Puck or mascarpone or a similar creamy mild cheese (3 generous tablespoons)
  • 1 ounce of Coppa slices (around eight slices)


  1. Boil the peas in salted water for 10 minutes. Drain them and set a few aside for garnish. Place in a bowl. Pour the yogurt, water, cheese spread or mascarpone, Aleppo pepper or paprika and mash with an immersion blender until the mixture is smooth.
  2. Mash the garlic cloves in a mortar (chop finely first) with a dash of salt; when the garlic is pasty, add to the soup and blend a few seconds more to mesh the garlic with the other ingredients; (you can do this first and mix all the ingredients in one step!)
  3. Place the coppa slices on a large piece of foil on a baking sheet and heat the oven to 325F. Place another baking sheet over the one with the coppa slices to keep the slices straight. Bake for 10 minutes until the coppa is crunchy. Cool and use to garnish the soup. Serve the soup cold.


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  1. Posted May 15, 2011 at 12:32 am | Permalink

    Tu as bien fait de lui donner un ” twist ” libanais … C’est une recette vraiment sympa que je servirai vite …
    Bisous et bon dimanche

  2. Posted May 15, 2011 at 12:54 am | Permalink

    i have been away lately and have been missing out on your post! so sorry my friend. thank you for sharing this with us!! have a great day.

  3. Posted May 15, 2011 at 2:48 am | Permalink

    A lovely idea!



  4. Posted May 15, 2011 at 2:54 am | Permalink

    I love the idea of the coppa chips! This opens up a world of possibilities…thank you :)

  5. Posted May 15, 2011 at 3:52 am | Permalink

    I love this shot. Great idea Joumana.

  6. Angel of the North
    Posted May 15, 2011 at 5:19 am | Permalink

    Working out an alternative to coppa, which is unobtainable in non-city areas. Black Forest or Prosciuttio? I like the idea if a meat version or Parmesan crisps.- you are a genius cook. Shall have to try it with salami, too.
    Then my eyes alighted on that tahine brownie recipe which will be my present to myself and a few others when I have lost some more pounds. Oh genius for non-dairy people, pure genius.

  7. Posted May 15, 2011 at 6:19 am | Permalink

    Now that’s not something you see everyday here in the States. What a beautiful & unique treat.

  8. Posted May 15, 2011 at 7:48 am | Permalink

    What an unique and beautiful creation!

  9. Posted May 15, 2011 at 8:31 am | Permalink

    Love this recipe and can’t wait to try it, possibly with prosciutto chips instead (just based on what I can find around here).

  10. Posted May 15, 2011 at 9:25 am | Permalink

    What a great idea….Looks so delicious!

  11. Posted May 15, 2011 at 9:54 am | Permalink

    This would make a great lunch. I love the color!

  12. Posted May 15, 2011 at 10:22 am | Permalink

    Great idea Joumana, coppa chips is lovely!!! I’ll try soon…Hugs

  13. Posted May 15, 2011 at 10:44 am | Permalink

    What an idea for a Summer soup! This really reminds me of the Spanish gaspacho which is prepared in a similar fashion. I love your coppa addition. It really completes the meal. Cheers!

  14. Posted May 15, 2011 at 10:52 am | Permalink

    What a wonderful idea and surely your twist to make it Lebanese and add yoghurt sounds much better.

  15. Posted May 15, 2011 at 12:56 pm | Permalink

    Wat an elegant and attractive shake..

  16. Posted May 15, 2011 at 2:12 pm | Permalink

    I definitely love your sub of yogurt & addition of garlic. There is nothing those 2 ingredients cannot improve! Yum.

  17. Posted May 15, 2011 at 4:09 pm | Permalink

    I just love peas – and this looks like such a wonderful and refreshing first course for a spring dinner. Even better that you can use frozen peas!

  18. Posted May 15, 2011 at 4:55 pm | Permalink

    I think I’ve had non-canned peas only a handful of times in my life (at restaurants!). I’d love to try this if I could find fresh peas.

  19. Posted May 15, 2011 at 5:03 pm | Permalink

    What an interesting milk shake. I see this kind of trend with caterers too in Quebec. Your version here looks refreshing and love the coppa chip. Stunning presentation.

  20. Posted May 15, 2011 at 9:29 pm | Permalink

    How lovely! I like the idea of a pea shake… must make this with all the fresh peas popping out per Spring.

  21. Posted May 16, 2011 at 5:20 am | Permalink

    How neat, I love the idea of a savory milkshake, very unique, and especially with the coppa chips, awesome!

  22. Posted May 16, 2011 at 11:44 am | Permalink

    Très belle idée ce milk shake, ça donne vraiment envie :) J’adore les chips de coppa !
    Si je peux me permettre, je crois que tu as fait une erreur sur le nom de Sonia Ezgulian ;)
    Bisous et bonne semaine !

  23. Posted May 16, 2011 at 3:09 pm | Permalink

    I’m playing around with soups a lot, lately. It is great when you manage to give them a summery twist, and this recipe definitely fits the bill. Thanks for the inspiration! French blog are indeed a great inspiration for me as well.

  24. Posted May 16, 2011 at 3:26 pm | Permalink

    Very clever, and I’m with you Joumana, there’s nothing that can’t be made better with a little yoghurt and garlic! – S

  25. Posted May 17, 2011 at 11:56 am | Permalink

    I love the color!

  26. Posted May 19, 2011 at 11:47 am | Permalink

    Much better with yogurt, a lovely treat :)

  27. Posted May 29, 2011 at 11:16 am | Permalink

    That is such a good idea, you’ve done it again Joumana. I made mine with Kefir instead of Laban – more than north american yogurt, i find kefir is what tastes more like the Laban we have in the middle east, with its acidity and creamy depth. I also added dried mint flakes “na3na3″, just to make it extra-lebanese lol.

  28. Posted June 2, 2011 at 7:04 am | Permalink

    I just ate and it was delicious. Thanks for the recipe!

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