Monday, March 31, 2014

Summer Pea Soup

I'm not a huge big-bowl-of-peas-all-by-themselves kind of girl. I do, however, love peas in many, many recipes! While my Vegetarian Split Pea Soup is quite the hearty winter fare, this light and fresh version is the perfect soup for the warmer spring and summer months. Equally delicious hot or cold, it goes well with a panini for lunch; is a fresh side dish for dinner; works well as an appetizer; and I love to serve it in shot glasses for brunch. Talk about a versatile performer! :-)

I originally found this recipe on the Simply Recipes blog. You'll find my version, with only minor adjustments, below:

Summer Pea Soup

  • 3 Tbsp minced sweet onion
  • 2 tsp unsalted butter
  • 2 cups low sodium chicken or vegetable broth
  • 2 sprigs of mint, about 6 inches in total stem length
  • 1 pound of frozen peas (petite, if you can find them)
  • 1/4 cup milk (I use almond coconut milk)
  • Salt and freshly ground pepper to taste

In a medium saucepan melt the butter on medium heat. Add minced onion and cook until softened.

Add in the broth and mint sprigs, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.

Discard the mint and purée the soup in a blender (or with an immersion blender) until completely smooth. If there is still some texture remaining (I, personally, don't mind the texture), you can press the soup through a sieve. Stir in the milk.

Reheat to serve warm, or chill to serve cold. I think the flavor improves over time, so I'll often make this soup 8-24 hours before I plan to serve it.

Serve garnished with crème fraîche, bacon bits, or mint strips if desired.


For a printable version, and more of my favorite recipes, CLICK HERE.


  1. I generally wouldn't reach for a bowl of peas, either, but this sounds great! Adding mint is a really interesting element. We got an immersion blender as a wedding gift, and I've been dying to give it a try! Spence made a raspberry cream sauce with it already, but I haven't had a chance to wield it myself. This might be a good place to start! :)

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  3. This sounds amazing!!! Definitely going to make this once it gets a little warmer :-) Thanks for sharing!




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