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Creamy green pea soup with fresh parsley
Silky fresh green pea soup swirled with cream

Fresh green pea soup with cream

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The secret to the perfect green pea soup is preserving the green colour and highlighting the natural sweetness of the peas. This dish is the essence of spring freshness: tender peas receive only brief heat treatment so they don't lose their vibrant colour and crunchy, sweet character. Cream and butter make the result velvety.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Stick blender or blender
  • Sieve
  • Chopping board and knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Dice the onion finely, crush the garlic. Shell the fresh peas (if using frozen, prepare them).

Tip: Frozen peas don't need defrosting before cooking, they can go straight into the pot.
2 ✓

Melt the butter in a saucepan over medium heat. Add the onion and sauté until soft, but do not let it brown.

Tip: Butter provides the soup's fundamental buttery, sweet flavour profile, but has a lower burning point than oil, so watch the heat.
3 ✓

Add the garlic, stir, then pour in the green peas. Toss in the buttery onion for 1-2 minutes.

Tip: Brief frying (sweating) helps the pea flavour become more intense before adding liquid.
4 ✓

Pour over the vegetable stock. Season with salt and pepper. Bring to the boil, then reduce the heat.

Tip: White pepper is recommended for cream soups as black specks don't show up, and its flavour is milder.
5 ✓

Cook the soup for approx. 10-12 minutes until the peas are just tender. Taste one: if the skin isn't tough but still bright green, it's done.

Tip: Overcooked peas lose their colour and taste mealy (sugar turns to starch).
6 ✓

Remove from heat. Blend the soup until completely smooth with a stick blender.

Tip: If you want a truly elegant soup, pass it through a sieve at this point to remove pea skins.
7 ✓

Stir in the cream and return to the heat just long enough to warm through. Do not boil!

Tip: Boiling can cause the cream to split, and the soup loses its silky texture.
8 ✓

Serve hot, sprinkled with fresh parsley, perhaps with toasted croutons.

Tip: A drop of lemon juice at the end highlights the sweetness of the peas even more.

Recipe FAQ

Can I use tinned peas?
Not recommended. Tinned peas have a dull colour and a boiled taste. Use frozen instead if fresh isn't available.
What makes the soup truly green?
Don't overcook it! Prolonged heat breaks down chlorophyll, turning the soup greyish-brown.
How can I thicken it without flour?
The starch content of the peas themselves thickens it, or you can cook a potato in it.

Ingredients

  • 500 g Tender green peas (fresh or frozen)
  • 30 g Butter
  • 1 whole Onion
  • 2 cloves Garlic
  • 800 ml Vegetable stock
  • 100 ml Double cream (min. 30%)
  • 1 pinch Salt
  • 1 pinch White pepper
  • 1 bunch Fresh parsley (for garnish)