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Spring Pea Soup

2 1/2 pound s
shelled fresh English peas or defrosted frozen peas (7 cups)
1 tablespoon
olive oil
3 tablespoon s
1 cup
finely chopped white onions
1 us liquid quart
chicken stock
2 cup s
heavy whipping cream
2 teaspoon s
kosher salt
1/4 teaspoon
white pepper
2 tablespoon s
2 teaspoon s
lemon juice
  1. Heat a nonreactive pot over medium heat and add the olive oil and butter. When the butter is foaming, add the onion, turn the heat to low, and cook slowly until the onion is translucent and very tender, 5 to 10 minutes. (Don't allow the onion to brown; it will discolor the soup.)
  2. Add the stock, cream, salt, pepper, and honey and bring to a boil. Boil for 5 minutes. Turn the heat to high, add the peas, and boil rapidly for 2 minutes, or until the peas are tender.
  3. Remove from the heat and puree with either an immersion blender or carefully in batches in a blender until smooth. Strain the puree into a large bowl. Add the lemon juice, adjust the seasonings, and garnish with baby peas before serving.
  4. Note: Do not let the soup sit on the stovetop for too long; it will slowly discolor. If you do not plan on serving it right away, place the pot in an ice bath to cool down as fast as possible to retain the beautiful green color. Reheat and add the lemon juice just before serving, or serve cold.

Set aside 1/3 cup of peas for garnish.

You can use the same method to make green asparagus soup. I love the thin, intensely flavored pencil asparagus. I just chop them finely and use them in a place of the peas. You will need 2 1/2 pounds chopped fresh asparagus.

Average: 2.6 (9 votes)

About this Recipe

Although I think of this gorgeous, sweet green soup as a Spring soup to be made during that small window when English peas hit our farmers' markets, you can, in fact, make it at any time of year with frozen peas, which also have a wonderful sweet flavor.

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