Spring Pea Soup
Silky, bright and unmistakably fresh, this creamy pea soup captures the sweet flavor of spring in every spoonful. Blended until perfectly smooth and finished with a drizzle of olive oil and crunchy croutons, it’s light enough for lunch but elegant enough to open a seasonal dinner.
Ingredients
- 2 tablespoons olive oil plus more for finishing
- 1 small onion finely chopped
- 2 garlic cloves minced
- 4 cups fresh green peas
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper
- Croutons
- Fresh herbs
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the onion and cook for about 5-6 minutes, until soft and translucent. Stir in the garlic and cook 1 minute more.
- Add the peas and broth. Bring to a gentle simmer and cook 5-7 minutes, just until the peas are tender and bright green. Avoid overcooking, which dulls the color.
- Remove from heat and blend the soup until completely smooth using an immersion blender or countertop blender.
- Return to low heat and stir in the cream and lemon juice. Season generously with salt and pepper. Warm gently but do not boil.
- Ladle into bowls and finish with a drizzle of olive oil, a few croutons and freshly cracked pepper.
Notes
Fresh green peas, at their sweet April peak, transform into a silky soup that tastes as if it were ladled straight from the garden. When you see them at the market or grocery store, don’t pass them by. Their natural sweetness and tender bite make them a versatile standout in everything from creamy risottos and crisp salads to pastas and quick sautés.
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