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Spring Pea Soup

Serves 6

Spring Pea Soup

3 tablespoons unsalted butter (or olive oil)
1 medium onion, chopped
1 clove garlic, sliced
4 cups vegetable broth, divided
6 cups shelled fresh peas (from about 6 pounds pods) OR
2 lbs frozen peas, thawed
1/2 cup fresh flat-leaf basil leaves
1/2 cup fresh mint leaves
Kosher salt, freshly ground pepper
1/4 cup crème fraîche or sour cream (optional)
2 tablespoons heavy cream (optional)
Chopped fresh chives, chive blossoms flowers or pea shoots (for serving)

1. Melt butter (or oil) in a large heavy pot over medium heat. Add onion and garlic and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.

2. Remove pot from heat. Add basil, mint and one more cup of broth to pot. Purée soup in a blender or with an immersion blender, thinning with the remaining broth if soup is too thick, until smooth. Pass the soup through a strainer for a completely smooth soup. Season soup with salt and pepper.

3. Whisk crème fraîche and cream if using in a small bowl to blend. Serve warm soup (or let rest in the refrigerator overnight and adjust for seasoning, if serving chilled) topped with a drizzle of crème fresh mixture if being used, and garnish with chives, chive blossom flowers, or pea shoots.

This recipe is adapted from Canal House Cooking.

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