Sweet Pea Soup
February 19, 2021
The best Sweet Pea Soup to celebrate Spring! Light, refreshing, and beautifully green.
The Power of Frozen Peas
If there is one ingredient that you will always find in my freezer, it’s frozen petite peas. Delicious as they are, fresh peas are available for only a short season and are really delicate. When bought out of season, peas are often tough and overly starchy. In general, I recommend buying frozen baby or petite peas, not regular peas, as they are more tender and flavorful. I like to toss them into soups, pasta dishes, or simple serve them as a side dish after being warmed with a pat of butter– My grandma always did this for our extended family Sunday dinners!
Of all of the ways to use frozen peas, you probably didn’t assume that making a pea soup would be at the top of my list! This easy-to-assemble, bright green pea soup is vibrant, flavorful, and sophisticated, making it perfect for entertaining. It’s so so delicious and I’ve found that people are really surprised at how much they actually love this recipe. I know most people may assume that that they wouldn’t be a fan of “pea soup”, but trust me on this one. You’ll have everyone fooled into thinking that you have been shelling peas all afternoon to make it! As a result, I’ve found the fun reaction from my guests after I’ve disclosed my frozen secret ingredient prompts a recipe exchange!
Simple and Sweet Pea Soup
I think the thing I love most about this recipe is just how easily it comes together. It’s beautiful, bright green color is perfect for a springtime lunch and such a good compliment to a good hearty ham sandwich. The color catches your eye and makes it look every bit as good as it tastes. I like serving it best with my Honey Baked Ham + Swiss Sliders or my Pressed Picnic Sandwich. It’s perfect in a soup + sandwich combo!Print
Sweet Pea Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
My favorite spring soup!
- 4 tablespoons unsalted butter
- 1 bunch scallions, finely chopped (white and green parts separated)
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- 1 ½ teaspoons cracked black pepper
- 1 garlic clove, minced
- 1 quart low-sodium chicken broth
- 1 (1-pound) package petite frozen peas
- 1 cup heavy cream
- Crème fraiche or sour cream, for garnish
- In a large pot set over medium-high heat, melt 3 tablespoons of the butter. Add the chopped whites of the scallions, sugar, salt, and pepper. Cook, stirring, until just fragrant, about 2 minutes. Add the garlic and cook, stirring, for 1 more minute. Add the chicken broth and bring to a simmer, scraping up any bits from the bottom of the pot. Add the peas and half of the green parts of the chopped green onions (reserving the rest for garnish). Simmer until peas are thawed and tender, about 3 minutes. Remove the pan from the heat and let cool slightly.
- Using an immersion blender, blend the soup until it’s semi-smooth but still has some texture. (Alternatively, puree the soup in batches in a standard blender.)
- Increase the heat to medium-high. Add the cream and stir well. Cook until the soup is warmed through, 5 to 7 minutes. Remove the pot from the heat and add the remaining 1 tablespoon butter, stirring until melted. Season to taste with salt and pepper.
- To serve, ladle the soup into serving bowls and garnish with crème fraiche or sour cream, if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes