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Fresh Chilled Sweet Pea Soup Recipe

Updated on May 25, 2010

You know you’re really breaking free from cold weather fare and getting ready for summer heat when you start longing for simple and light tasting foods like this fresh pea soup.

This can be made, from scratch, in about 20 minutes and it is always a hit.

Spring Sweet Pea Soup

  • 1 cup onions, chopped
  • 1 cup of leeks chopped (use the white parts and light green parts)
  • A little butter for sautéing, a couple of spoonfuls
  • 1 lb of fresh shelled peas (or, you can use frozen peas here)
  • 5 cups of chicken or vegetable stock (homemade chicken or vegetable stock is best – if using canned stock, hold back on the salt a bit to taste)
  • 3/4 cup half and half cream
  • 1 and ½ tsps of salt
  • Freshly cracked black pepper to taste
  • A couple of Tbls of finely chopped fresh mint
  • A little cream or sour cream for drizzling over the top


  1. Melt the butter in a heavy sauce pan over medium heat. Once melted and hot, toss in the leeks and the onions and sauté, stirring frequently, until completely softened, about 10 minutes.
  2. Add in the stock and the salt and bring it to a boil – once boiling, reduce the heat to a gentle simmer and toss in the peas.
  3. Cook the peas until tender, about 5 minutes. You don’t want to boil these peas for too long, or you’ll lose that fresh from the garden taste that makes this soup so good!
  4. Transfer this mixture to a blender and puree in batches until smooth.
  5. Combine the pureed peas with the cold half and half cream and then give it an hour or so in the fridge, or as long as it needs to become well chilled. (It’s a good idea to taste for seasoning at the temperature you will serve the food at, as the perceived need for seasoning changes at different serving temperatures – something that seems to sweet at room temperature may be just right when chilled, for example.
  6. Once the soup has chilled taste for salt and add in the freshly cracked pepper, also to taste.
  7. When ready to serve, ladle into bowls and top with some drizzled cream and the finely chopped fresh mint.


  • For a more substantial soup, boil a couple of potatoes with until tender after adding the chicken stock and then proceed as directed, but substituting chopped chives or green onions for the mint called for above. You may need to add a slight bit more salt as well, to compensate for the additional potato.


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