Want a tasty, textured pea soup that tastes like springtime? You have to start in the freezer section of the supermarket to get the best results. I like frozen peas to build the base of the soup and then enrich it, last minute, with some fresh peas. Lots of people add bacon or Parmesan to garnish, and that’s all fine to me, but I largely prefer the crunch of fresh peas or pea tops (a true sign of spring) and a dollop of sour cream. Use whatever peas are at the supermarket, sugar snap or snow peas.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 scallions, minced
- Kosher salt and freshly ground black pepper
- Two 10-ounce packages frozen peas, thawed
- 2 cups chicken stock
- 1/2 cup sour cream
- 2 teaspoons honey
- 1 cup sugar snap or snow peas, cut crosswise into 1/2-inch slices
- Leaves picked from 6 to 8 stems fresh basil
Instructions
- In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
- Using a jar blender, carefully puree the soup until smooth (see Cook’s Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 298 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 8 g |
| Sugar | 14 g |
| Protein | 12 g |
| Cholesterol | 19 mg |
| Sodium | 808 mg |
Reviews
Make this recipe but added 1/4 tsp garlic powder, and chilled it because outside temp is in the 90s, and served/ate it the next day cold. It was not only wonderful flavor but also crisp and refreshing! My Dad, who grew up a farmer and loves peas, said it was the best pea soup ever. My only other modification was to blanche the sugar snap peas before slicing them. It will be a staple recipe from now on whenever I visit and cook for my folks. Thanks Alex!!!!
Cooked veggies in bacon grease and added crumbled bacon to the top, otherwise followed the recipe exactly. Sooo good! Way better than I expected. honestly.
Quite good!
Super easy, so light and just delicious! I’ve made this soup a few times now and have never been disappointed.
I love buttered peas! After watching you make this soup on the Kitchen I wanted to make it that day. My soup was delicious, only I would omit the honey next time or taste it before adding any sweetness. I will make again definitely. Thank You!
This is so good, I knew it would be. This will be a go-to for me. Thanks Alex!
Finally made this soup. It’s easy to make and delicious. Made it as stated using homemade chicken broth. The fresh peas gave a nice crunch. Soup also freezes well. I will definitely make it again.
Delicious Served with crumbled bacon, croutons and lots of parmesan cheese! Will be making this again! Thank you Alex for such a wonderful recipe!
Delicious! Perfect to start my Easter meal!
I am obsessed with this soup! It was so fast and easy to make and it tastes so fresh. I’ve only had classic pea soup before, the hearty winter ham and carrot variety, which is always delicious and I thought that’s the only version of green pea soup that existed. Wrong. This version is bright, warm and tastes just like spring. Love, love, love. I used a stick blender which worked great. Less clean up. Great recipe, Alex!