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Fresh Pea Soup

Scott Phillips

Servings: four.

The color and flavor of this soup are cheery trumpeters of spring.


  • 4 lb. sweet peas (to yield about 4 cups shucked)
  • 2 Tbs. unsalted butter
  • 1 small onion, chopped
  • 3 cups homemade or low-salt chicken stock
  • 1-1/4 tsp. coarse salt, or to taste
  • Freshly ground white pepper to taste
  • 4 tsp. crème fraîche
  • 2 tsp. chopped fresh mint

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 640
  • Carbohydrates (g): 28
  • Fiber (g): 9
  • Protein (g): 11


  • Shuck the peas. In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft, 5 to 6 minutes. Try not to let it brown. Add the stock and salt, raise the heat, and bring the pot to a boil. Add the peas, cover, and return the pot to a boil. Lower the heat and simmer the peas until just cooked through, 2 to 5 minutes. depending on size. Transfer the peas and some of the liquid to a blender and purée until smooth. Add the remaining liquid and blend again. Pass through a coarse strainer or food mill. Serve warm, topping each bowl with 1 tsp. of the crème fraîche and 1/2 tsp. of the chopped mint.


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Reviews (1 review)

  • sanni | 03/02/2013

    Very good and simple. I used frozen peas and got great results.

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