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Spring pea soup served
Fresh, green cream soup from green peas and cream

Spring pea soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The sweetness of young green peas is one of spring's best gifts. This soup celebrates the peas' natural sugar content, completed by onion and cream. Simple, quick, yet refined dish, which mint or parsley freshness can elevate to a new level. The pea skins provide thickness, the inside the flavour.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan.
  • Stick blender.
  • Sieve (optional).

Allergen Information

⚠️ Milk
⚠️ Celery (in the stock)

Instructions

1 ✓

Finely chop onion and garlic. Measure out peas.

2 ✓

Melt butter, and sweat onion until soft. Add garlic for a minute.

Tip: Do not brown, just sweat, so soup colour remains bright.
3 ✓

Pour in peas, toss, then add stock. Cook 10-12 minutes until peas are tender.

Tip: Careful not to overcook! If pea skins separate and colour fades, it's overcooked.
4 ✓

Remove from heat. Add parsley, and blend until smooth. If you want it very silky, pass through sieve to remove pea skins.

Tip: Do not cook parsley (or mint), add only at the end to keep taste fresh.
5 ✓

Stir in cream, season with salt and pepper, and warm through (do not boil).

6 ✓

Serve sprinkled with a few whole peas or toasted almonds.

Recipe FAQ

Can I use tinned peas?
Better not. Tinned taste and colour aren't right for this fresh style soup. Frozen is perfect though!
Soup became too sweet.
Peas are naturally sweet. Counterbalance with a little lemon juice or more salt.

Ingredients

  • 500 g Green peas (fresh or frozen)
  • 1 head Onion
  • 2 cloves Garlic
  • 3 g Butter
  • 800 ml Vegetable stock
  • 150 ml Single cream (cooking cream)
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Ground white pepper