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Chilled English Pea Soup

Chilled English Pea Soup


  • 1 small onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 1/2 cups chicken or vegetable stock
  • 1 1/2 cups English Peas, reserve 1/4 cup for garnish
  • Salt and white pepper to taste
  • 1 cup heavy cream or silken tofu
  • 1 tablespoon fresh parsley, roughly chopped
  • 1/4 cup fresh mint, roughly chopped
  • 1 teaspoon lemon zest


  1. In medium pot, melt butter and sweat onions until translucent. Add the stock and bring to a boil. Season with salt and pepper.
  2. Add the peas and reduce heat to a simmer. Cook for 5 minutes or until peas or tender. Season with a little more salt and pepper.
  3. Puree mixture in blender until smooth. Add the cream and mint. Puree. Strain and chill.
  4. Garnish with reserved cooked peas tossed in lemon oil and lemon zest. Adjust seasoning, if necessary.


  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

Per serving: 232 kcal cal., 13 g fat (6 g sat. fat), 816 mg sodium, 5 g fiber, 6 g sugar, 11 g pro., 142 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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