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Spring Pea Soup with Spiced Cream

Servings: 6 as a starter

The sweet soup tastes of spring, but the cayenne-spiked cream swirl makes this a dramatic bowl, both in flavor and in looks.


  • 3 Tbs. extra-virgin olive oil; more for drizzling
  • 1 medium sweet onion, halved and thinly sliced lengthwise
  • 1 small clove garlic, very thinly sliced
  • 5 to 5-1/2 cups shelled fresh English peas (about 6 lb. in pods) or frozen peas (from two 13-oz. bags; no need to thaw)
  • Kosher salt
  • 3/4 cup (6 oz.) sour cream
  • 1-1/2 tsp. za’atar
  • Cayenne
  • 1 lemon wedge (optional)
  • 3 Tbs. thinly sliced fresh chives
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 15
  • Sodium (mg): 470
  • Carbohydrates (g): 19
  • Fiber (g): 5
  • Sugar (g): 7
  • Protein (g): 7


  • In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until tender but not browned, 6 to 8 minutes. Add 2-1/4 cups water, and bring to a boil. Add the peas and 1-3/4 tsp. kosher salt. Boil until the peas are tender, 3 to 5 minutes. remove from the heat. Transfer to a blender or food processor, and blend until smooth, adding water by the tablespoon to thin the soup, if desired. Keep warm or refrigerate to serve chilled. (If
    serving chilled, thin the soup with a little cool water before serving.)
  • In a small bowl, stir the sour cream, za’atar, and a generous pinch each of cayenne and kosher salt.
  • Taste the soup; if it seems a little flat, add a squeeze of lemon juice and stir. Season to taste with salt. Serve swirled with the spiced cream and sprinkled with the chives, sea salt, a pinch of cayenne, and a drizzle of oil.


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