Last Updated on March 10, 2024 by David Michael

Cold Pea Soup

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Spring brings fresh peas to the market. This soup celebrates those first tender peas in a refreshing cold soup. This makes a perfect spring first course. It comes together really quickly and chills overnight, ready to be served without any further prep. It makes for an effortless starter for an Easter lunch or supper.

Use a homemade stock for the best flavor – vegetable or a meat based stock all work beautifully. If you don’t have any on hand use a low sodium stock from the market. As this recipe doesn’t use any garlic or onions as a base the stock is what accents the fresh peas for maximum flavor. And this works great with frozen peas if you don’t want to shuck fresh ones.

Cold Pea Soup Recipe

1 pound fresh or frozen peas, about 3 cups
3 cups stock
½ cup heavy cream
Salt and pepper
Garnish: fresh peas, fresh parsley, dill, or mint, heavy cream

In a medium saucepan bring the stock to a boil. Add the peas and when the stock returns to a simmer, cook until they are bright green and tender, about 4-5 minutes for fresh, about 3-4 minutes for frozen peas. Remove from heat and allow to cool for a few minutes.

Using a blender, purée the peas. Season with salt and pepper to taste. For the smoothest soup strain through a mesh sieve. Stir in the cream.

Chill in the refrigerator and serve cold.

Garnish with fresh peas and or herbs, and a drizzle of cream.

Yield: 4 servings.

Cold Pea Soup makes a great start of a Spring dinner, such as our Baked Ham with Brown Sugar Bourbon Glaze.

You may also like our Cold Sesame Noodles – perfect for warm weather.

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