Best 8 Spring Pea Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Spring is in the air, and it's time to celebrate the fresh flavors of the season with a delicious bowl of spring pea soup. This classic soup is vibrant in color and bursting with the sweetness of fresh peas. Whether you're looking for a light and refreshing lunch or a hearty and comforting dinner, spring pea soup is the perfect choice. With its creamy texture and delicate flavor, this soup is sure to become a favorite in your kitchen.

Here are our top 8 tried and tested recipes!

SPRING PEA SOUP WITH ASPARAGUS AND POTATOES



Spring Pea Soup with Asparagus and Potatoes image

Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, thinly sliced, washed well, and drained
1 stalk celery, thinly sliced
1 carrot, finely chopped
4 cups low-sodium chicken broth
1 piece (about 2 inches) Parmesan rind
4 ounces baby potatoes, scrubbed and cut into 1/4-inch rounds
1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
8 ounces sugar snap peas, trimmed and cut into 1/2-inch pieces
1/2 bunch asparagus, tips separated, stalks cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons fresh dill, for serving

Steps:

  • Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
  • Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.

SPRING PEA SOUP



Spring Pea Soup image

Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. -Denise Patterson, Bainbridge, Ohio

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 6

2 cups cubed peeled potatoes
2 tablespoons butter
6 cups chicken broth
2 cups fresh or frozen peas, thawed
2 tablespoons minced chives
Microgreens, optional

Steps:

  • In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.

Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 1012mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

SPRING PEA SOUP



Spring Pea Soup image

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.

Provided by Alex Guarnaschelli

Time 40m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

SPRING PEA SOUP WITH MINT



Spring Pea Soup with Mint image

As a chef, peas have become one of my favorite spring ingredients. I love this soup because it's super easy and tasty. As the weather gets warmer, I love keeping some on hand in the fridge and serving it chilled. It's so refreshing. Hot or cold, this is the perfect spring soup!

Provided by Danielle Alex

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 shallots, chopped (about 1/3 cup)
2 cloves garlic, minced
3 cups fresh English peas, shelled or frozen peas, thawed
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 cup packed fresh spinach (about 1 1/2 ounces)
1/4 cup lightly packed fresh mint leaves, chopped
Chopped pea shoots, chopped fresh chives or whole mint leaves, for serving

Steps:

  • Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
  • Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
  • starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
  • Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
  • Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
  • Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.

ALFRED PORTALE'S SPRING-PEA SOUP



Alfred Portale's Spring-Pea Soup image

Provided by Jonathan Reynolds

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 ounce dried morel mushrooms
3/4 cup heavy cream
1 teaspoon white truffle oil
2 egg yolks
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground white pepper
1 tablespoon olive oil
1 onion, chopped
1 half rib celery, chopped
4 cups chicken stock
4 cups shelled fresh peas
Salt and freshly ground white pepper to taste
1 to 2 tablespoons sugar
White truffle oil for garnish
Chervil sprigs (optional)

Steps:

  • To make the custard, preheat oven to 300 degrees. Rinse morels well under cold water. In a medium saucepan, bring morels, cream and truffle oil to a boil, then reduce heat and simmer until the mixture thickens, about 12 minutes.
  • Purée the mixture in a blender. Whisk the purée into the yolks and stir in salt and white pepper.
  • Place four lightly buttered two-ounce ramekins in a large baking dish. Pour the morel mixture into the ramekins. Add enough hot water to the baking dish to come 1/2 inch up the sides of the ramekins. Cover with foil and bake until the custards are set, 1 to 1 1/4 hours. Remove from the water bath, run a paring knife around the edges of the ramekins and turn each custard upside down into the center of a soup bowl. If not serving immediately, cool, cover with plastic wrap and refrigerate.
  • In a stockpot, heat the oil over medium heat and add the onion and celery, stirring, until softened, 3 to 4 minutes. Add the stock, bring to a boil and add peas. When boiling, reduce heat and simmer for about 12 minutes, or until the peas are very tender. Remove from heat and season with salt and white pepper.
  • Drain the peas, reserving the stock. Purée the vegetables in a blender, adding stock slowly. Place a large bowl in an ice bath, add the soup and stir. Season with salt, white pepper and sugar, and either serve at once or refrigerate.
  • To serve, have the soup at room temperature or slightly warm. Spoon enough soup around each custard to come up 3/4 of the height of the custard. Drizzle each serving with white truffle oil and garnish with a chervil sprig.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 26 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 1160 milligrams, Sugar 20 grams, TransFat 0 grams

SPRING PEA SOUP WITH MINT



SPRING PEA SOUP WITH MINT image

Categories     Soup/Stew     Vegetable     Braise

Yield 4 servings

Number Of Ingredients 8

6 cups vegetable or chicken stock
3 1/4 cups shelled fresh peas
1 1/2 garlic cloves, thinly sliced
3 tbl olive oil
salt and pepper
1/4 cup mint leaves, roughly chopped
juice of 1/2 lemon
4 tbl creme fraiche

Steps:

  • simmer stock over medium heat in large saute pan, combine 3 cups peas, garlic,olive oil and salt ladle in enough stock to just cover peas braise at gentle simmer until almost tender, about 3 minutes stir about 3/4 of mint into peas, continue to simmer until peas are plump and just tender, about 1 minute more season with salt and pepper transfer pea mixture and pan drippings, puree until smooth can thin soup by adding just enough hot stock to get desired consistency season with lemon juice, salt and pwepper

SOMA SENGUPTA EASTER RECIPES: SPRING PEA SOUP! A GREAT START TO



Soma Sengupta Easter Recipes: Spring Pea Soup! a Great Start to image

What could be a better beginning to Easter dinner than this soup? Fresh, vibrant, richly comforting, delicately tempting, it sets one up either for the lamb or fish to follow. Enjoy, & happy Easter!

Provided by Soma Sengupta

Categories     < 60 Mins

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

2 rosemary sprigs
1/4 cup flat leaf parsley
1 cup heavy cream
8 slices bacon
1 tablespoon extra-virgin olive oil
2 garlic cloves, smashed
2 celery ribs, thinly sliced
1 onion, thinly sliced
1 leek, white and tender green parts only, thinly sliced
1/2 lb sugar snap pea, thinly sliced
5 cups chicken stock
1/4 teaspoon salt
1 teaspoon fresh ground white pepper
2 (10 ounce) boxes frozen baby peas, thawed

Steps:

  • Place cream, parsley and rosemary sprigs in a small saucepan and bring to a boil. Turn off heat and set aside.
  • In a medium soup pot or casserole, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
  • In the same pot, heat the olive oil. Add the garlic, celery, onion, leek and sugar snap peas and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon and the salt and white pepper. Simmer for 10 minutes and then add the thawed baby peas. Continue to simmer for a further 5 minutes until the vegetables are very tender, about 15 minutes total. Discard the bacon.
  • Remove the rosemary sprigs and bring the cream and parsley leaves to a boil. Add the rosemary-infused cream to the soup and boil hard for a further 5 minutes. Turn off heat. Using a hand blender if you have one, liquefy the soup. Otherwise, carefully transfer to a blender and blend only until smooth, in batches if you need to. Adjust seasonings.
  • Ladle the soup into bowls and drizzle with extra cream, or a few drops of olive or other scented oil. Crumble the remaining 4 slices of bacon into each bowl and serve.

SPRING PEA SOUP



SPRING PEA SOUP image

Categories     Soup/Stew     Vegetable

Number Of Ingredients 11

Spring Pea Soup with Sauteed Pea Shoots & Fresh Mint
Makes 3 to 4 servings
3 tablespoons butter
1 shallot
Kosher salt
3 cups freshly shelled peas 21f2cups homemade chicken stock,
optional
1 handful. (about 1 cup) fresh pea shoots
8 very fresh mint leaves,cut into thin julienne
2 tablespoons creme fraiche, stirred to loosen
Melt 2 tablespoons of the bufter in a medium saucepan set over medium heat, add the shallots and cook until soft and fragrant, al:>out 4 to 5 minutes. Do not let them brown. Season with salt, add the peas and saute, stirririg constantly, for 2 miriutes. Add the chicken stock, if using, or 21;2 cups water if not and bring to a boil.

Steps:

  • Add the chicken stock, if using, or 21;2 cups water if not and bring to a boil. Simmer gently until the peas are tender, about 12 minutes . Use an immersion blender to puree the peas or pass them through a food mill. Taste, correct for salt and season with black pepper. K~ep warm over a low flame. Melt the remainirig tablespoon of butter in a small saute pan set over medium heat, add the pea shoots and saute for a minute or two, until limp. Season with salt and pepper and remove from the heat. To serve, ladle into soup plates and top with the pea shoots. Scatter a little mint over the soup, drizzle with a little creme fraiche and serve im- mediately. Variations: • Saute scallops (2 or 3 per serving) in clarified butter until just done and add to the soup before topping with pea shoots. • Omit the pea shoots and top the soup with lightly toasted slivered almonds. • Top the soup with crumbled bacon before addirig the pea shoots.

Tips:

  • Use fresh or frozen peas: Fresh peas are best, but frozen peas work well too. Avoid canned peas, as they can be mushy.
  • Sauté the vegetables: Sautéing the vegetables in butter or olive oil helps to bring out their flavor and add depth to the soup.
  • Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
  • Season to taste: Taste the soup as you go and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
  • Serve with a garnish: A garnish can help to add color and flavor to the soup. Some popular garnishes include croutons, chopped parsley, or grated Parmesan cheese.

Conclusion:

Spring pea soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover peas. With a few simple tips, you can make a delicious spring pea soup that your whole family will love. So next time you have some peas on hand, give this recipe a try!

Related Topics