Cream of Green Pea Soup

Recipe for Cream of Green Pea Soup
Becky Luigart-Stayner


3 tablespoons unsalted butter
1 medium sweet onion, finely chopped
5 cups chicken stock
4 cups frozen green peas
1 medium baking potato, peeled and diced
1⁄2 teaspoon salt, plus more to taste
1⁄4 cup heavy or whipping cream
Optional: Freshly ground black pepper, to taste
Optional: Finely grated Parmesan cheese, for garnish


In a large pot over medium heat, melt the butter. Add the onion and cook, partially covered, for 10 minutes, or until the onion is soft. Add the chicken stock, peas, potato, and salt. Bring to a boil.

Reduce the heat, cover, and simmer for 7 to 8 minutes, or until the peas are soft. Remove from the heat.

Process the mixture in batches: Using a slotted spoon, transfer some of the peas to a blender. (The blender should be no more than one-third full.) Add enough of the liquid to cover. Process until smooth, then transfer to a large bowl. Repeat for the remaining mixture. Save a few peas for garnish. (You’ll have more broth than you need, which is fine: Just leave it in the pot.)

Return the pea mixture to the pot, add the heavy cream, and stir. Gently reheat the soup. Taste and add pepper and more salt, if desired. Serve hot, passing the cheese and peas at the table.


Makes 4 to 5 servings.

Reader Comments

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Cream of pea soup

Can I use an imersion blender instead of removing the peas abd putting them in a regular blender?

Thank you.

green pea soup

The Editors's picture

You certainly can, Janice. Enjoy!


i have liked the recipe of the cream of green pea soup. thank you so much

Pea Soup

Just made this today. It's wonderful. I was sneaking a few spoonfuls out of the blender.