Cream of Peas Soup

Cream of Peas Soup

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This velvety soup is simple and quick to prepare, has a fresh taste and is perfect for a fine lunch. It is best made with fresh peas.


Serves: 4 

  • 40g butter
  • 2 small onion shallots, sliced
  • 3 teaspoons herbs de Provence
  • 1/2 cup dry Marsala
  • 350g shelled peas
  • 700g chicken or vegetable stock
  • 3 tablespoons parsley, chopped
  • 1/2 cup (125ml) light cream
  • 1 tablespoon lemon juice
  • salt and pepper, to taste

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. In a saucepan over medium heat, melt the butter and cook the shallots and herbs until tender but not browned. Add the Marsala and simmer until most of the liquid has evaporated.
  2. Add the peas and stock, bring to a simmer and cook until peas are tender, about 10 minutes. Add parsley.
  3. Puree the soup, then add the cream, lemon juice and salt to taste.
  4. Serve in bowls garnished with freshly ground pepper.

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