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Bowl of creamy sweet pea soup garnished with fresh herbs and peas

Sweet Pea Soup

This Sweet Pea Soup is a comforting, vibrant dish that harmonizes the sweetness of peas with creamy richness, making it ideal for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil or butter Butter gives a lovely nutty aroma.
  • 1 medium onion, finely chopped Swap shallot for a sweeter note.
  • 2 cloves garlic, minced Optional; adds warmth.
  • 4 cups frozen peas No need to thaw.
  • 3 cups vegetable or chicken stock Use low-sodium if desired.
  • 1 large potato, peeled and diced Adds creaminess; substitute parsnip for a sweeter edge.
  • 1/2 cup heavy cream or plain yogurt Yogurt keeps it lighter.
  • to taste Salt and freshly ground black pepper
  • a handful fresh mint leaves, chopped Classic pairing; swap basil if preferred.
  • Lemon zest and a squeeze of lemon juice Brightens the soup.
Optional Garnish
  • crème fraîche For an indulgent finish.
  • toasted sliced almonds For an indulgent finish.
  • crispy prosciutto For an indulgent finish.

Method
 

Preparation
  1. Heat the oil or butter in a heavy saucepan over medium heat. Add the chopped onion and a pinch of salt.
  2. Cook until soft and translucent, about 5 minutes, until the butter bubbles and releases a gentle aroma.
  3. Stir in the garlic and cook for 30 seconds until fragrant. Add the diced potato and toss to coat.
  4. Pour in the stock and bring to a gentle simmer. Cover and cook for 8 to 10 minutes until the potato is tender.
  5. Add the frozen peas and return to a simmer for 2 to 3 minutes.
  6. Remove the pan from heat and stir in most of the chopped mint and a bit of lemon zest.
  7. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
  8. Return to low heat, stir in the cream or yogurt, and warm gently. Season with salt, pepper, and a squeeze of lemon juice.
  9. Ladle the soup into bowls and finish with crème fraîche or a sprinkle of toasted almonds and reserved mint.

Notes

This soup is flexible — serve it with variations like extra lemon zest or even added proteins like ham or bacon. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months without cream.