Sweet Pea Soup

Sweet Pea Soup

Although you can make this soup with frozen peas, it’s absolutely delicious when you make it with the first fresh sweet peas of spring.

Sweet Pea Soup
Yield: 8 cups • Preparation: 10 minutes • Cook: 22 to 25 minutes
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  1. 1 cup thinly sliced leeks, white parts only
  2. 5 tablespoons butter
  3. 5 tablespoons all-purpose flour
  4. 6 cups chicken broth
  5. 6 cups frozen baby sweet peas
  6. ⅓ cup heavy whipping cream
  7. ¼ teaspoon salt
  8. ⅛ teaspoon ground black pepper
  9. Garnish: sour cream and pea shoots
  1. Separate leek slices into rings, and rinse well. Pat dry.
  2. In a medium saucepan, heat butter over medium heat. Add leeks, and cook until soft, approximately 5 minutes. Add flour, whisking constantly until lightly browned, 1 to 2 minutes. Add chicken broth, whisking to combine. Bring mixture to a boil, stirring occasionally.
  3. Add peas, reduce heat, and simmer for 15 minutes. Remove from heat.
  4. Using an immersion blender, purée mixture. Add cream, salt, and pepper, stirring to combine.
  5. Garnish individual servings with sour cream and pea shoots, if desired. Serve warm.
TeaTime Magazine https://www.teatimemagazine.com/

 From TeaTime March/April 2012

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