Pea Soup

Whether the peas are from the garden or the freezer, this flavorful soup recipe is a taste of spring.

Fresh Pea Soup
Photo: Quentin Bacon
Prep Time:
25 mins
Cook Time:
8 mins
Total Time:
33 mins


  • 2 tablespoon unsalted butter

  • 2 cup chopped leeks, white and light green parts (2 leeks)

  • 1 cup chopped yellow onion

  • 4 cup chicken stock (see recipe below)

  • 5 cup freshly shelled peas or 2 (10-oz.) packages frozen peas

  • cup chopped fresh mint leaves, loosely packed

  • 2 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ cup crème fraîche

  • ½ cup chopped fresh chives

  • Garlic croutons

Chicken Stock

  • 3 5 pound whole roasting chickens

  • 3 large yellow onions

  • 6 carrots, unpeeled, halved

  • 4 celery stalks with leaves, cut in thirds,

  • 4 parsnips, unpeeled, cut in half (optional)

  • 20 sprigs fresh flat-leaf parsley

  • 15 fresh thyme

  • 20 sprigs fresh dill

  • 1 head garlic, unpeeled, cut in half crosswise

  • 2 tablespoon kosher salt

  • 2 teaspoon whole black peppercorns

  • 7 quart water


  1. Heat butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until onion is tender. Add the chicken stock, increase heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until peas are tender. (Frozen peas will take only 3 minutes.) Remove from heat; add the mint, salt, and pepper.

  2. Place 1 cup of soup in a blender, place lid on top, and purée on low speed. With blender still running, open the vent hole in the lid and slowly add more soup until blender is three-quarters full. Pour puréed soup into a large bowl and repeat until all the soup is puréed. Whisk in the créme frâiche and chives and taste for seasoning. Serve hot with garlic croutons. Makes 6 servings.

Chicken Stock

  1. Place chickens, onions, carrots, celery, parsnips (if using), parsley, thyme, dill, garlic, kosher salt, and peppercorns in a 16- to 20-quart stockpot. Add water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Pack in quart containers and chill overnight. Refrigerate for up to 5 days or freeze for up to 6 months.

Nutrition Facts (per serving)

298 Calories
14g Fat
32g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 298
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 42mg 14%
Sodium 913mg 40%
Total Carbohydrate 32g 12%
Total Sugars 12g
Protein 12g
Vitamin C 56.7mg 283%
Calcium 90.9mg 7%
Iron 4.1mg 23%
Potassium 617mg 13%
Folate, total 125mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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