Fresh Green Pea Soup

    25 minutes

    Fresh green peas are a delight and this is the perfect way to prepare them. If fresh are not available, frozen is fine - but thaw them first.

    116 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 2 medium eschallots (or small onions), finely chopped
    • 2 cups (500ml) water
    • 3 cups freshly shelled green peas
    • salt and pepper to taste
    • 3 tablespoons thickened cream (optional)

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the eschallots until soft and translucent, about 3 minutes. Add the water and peas. Bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
    2. Puree the soup in batches in a blender or food processor. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

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    Reviews in English (87)


    One word: exquisite. I made this recipe to serve 12, and the only changes I made were to use a large spanish onion instead of 6 medium shallots, and a little garlic salt. Once pureed this soup has a beautiful colour & texture; velvety and delicate. I absolutely loved this, and would make it again any time. Frozen peas worked just fine for me. A little bit of whipping cream & a sprig of mint garnished this very nicely. Thank you so much for the recipe!  -  16 Mar 2008  (Review from Allrecipes USA and Canada)


    This was fantastic! I made a few small changes. I used frozen peas instead of fresh, vegetable broth instead of water and sour cream instead of whipping cream. I will definitely make this again.  -  02 Nov 2007  (Review from Allrecipes USA and Canada)


    Really liked this! I made a few alterations: Sauteed a clove of garlic in a bit of olive oil, used half of a small yellow onion (what I had), salt, pepper, and rosemary, (a dash of crushed red pepper (tiny tiny sprinkle), and used vegetable stock instead of water and it was fabulous! Great flavor and smooth velvety texture.  -  21 Feb 2008  (Review from Allrecipes USA and Canada)