Recipe for Cream of Green Pea Soup | Almanac.com

Cream of Green Pea Soup

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Becky Luigart-Stayner
Makes 4 to 5 servings.
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Our cream of green pea soup has only seven ingredients. Its pretty spring color is perfect for the season. The tender green peas and creamy texture offer an ideal balance of comfort and nutrition. Enjoy this soup on its own with fresh bread or as a starter for a special spring meal!

Make with fresh peas from your garden or frozen peas

Garnish with a swirl of cream or a sprinkle of mint for an extra touch of elegance.

3 tablespoons unsalted butter
1 sweet onion, finely chopped
5 cups chicken stock
4 cups peas
1 baking potato, peeled and diced
1/2 teaspoon salt, plus more to taste
1/4 cup heavy or whipping cream
freshly ground black pepper, to taste
finely grated Parmesan cheese, for garnish
  1. In a pot over medium heat, melt butter. Add onions and cook, partially covered, for 10 minutes or until onions are soft. 
  2. Add chicken stock, peas, potato, and salt. 
  3. Bring to a boil. Reduce heat, cover, and simmer for 7 to 8 minutes or until peas are soft. Remove from heat.
  4. Using a slotted spoon, transfer some peas to a blender or food processor. (The blender should be no more than one-third full.) Add enough liquid to cover. 
  5. Process until smooth, then transfer to a 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.)
  6. Return the pea mixture to the pot, add heavy cream, and stir. Gently reheat the soup. Taste and add pepper and more salt, if desired. 
  7. Serve hot, passing cheese and peas at the table.
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