Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pea and Scallion Soup

Scott Phillips

Servings: 4

This fresh-tasting soup has a bit of texture to it. Add bread or a sandwich, and it’s a super-simple, homey lunch. Strain it, and it’s a silky, refined first course. It’s delicious chilled, too.


  • 2 Tbs. unsalted butter
  • 6 scallions, thinly sliced, whites and greens separated
  • Kosher salt
  • 3 cups lower-salt chicken broth
  • Freshly ground black pepper
  • 4 cups shelled fresh peas or frozen peas, thawed
  • Heavy cream, for drizzling

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 20
  • Sodium (mg): 720
  • Carbohydrates (g): 23
  • Fiber (g): 8
  • Protein (g): 11


  • Melt the butter in a 6- to 8-quart pot over medium heat. Add the scallion whites and 2 tsp. salt and cook, stirring often, until soft, about 2 minutes.
  • Turn the heat up to high, and add the chicken broth and 1/4 tsp. pepper; cover and bring to a boil. Add the peas, cover, and boil until just tender, about 2 minutes. Purée in a blender, then season to taste with salt and pepper. Serve drizzled with heavy cream and topped with the remaining scallion greens.


Rate or Review

Reviews (2 reviews)

  • vicali | 07/15/2017

    My favorite pea soup ever! So easy to make and so fresh and refreshing. I always use fresh peas and it is worth shelling them to get the flavor. I have not yet tried with frozen but I have been making this recipe for 2 years now and I hate waiting for the fresh peas! Will try this winter.

  • mvcarole | 04/29/2015

    This was excellent and so simple and fast to prepare. I used frozen peas and it tasted great. I will make this again often.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.