Cristina's Creamy Cool Spring Pea Soup

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Cristina’s Creamy Cool Spring Pea Soup

Go to COOKING “Home & Family” for today’s recipe


  • Make sure you use fresh peas.
  • Let them cool in a bath before blending.


  • 3 pounds (approximately 3 to 3 ½ cups) fresh peas (in pods), setting aside 20 peas for garnish
  • 1 medium onion, cut in quarters
  • 2 ribs celery, cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1 inch chunks
  • ¼ cup extra virgin olive oil
  • ¼ tsp. kosher salt
  • 1 quart chicken stock, homemade or store bought
  • 5 fresh basil leaves, for garnish
  • ¼ cup fresh mint leaves, coarsely chopped
  • Cracked pepper, to taste
  • Sour Cream
  • Jalapeño (chopped)


    1. Shuck all the peas from the pods and set aside in a bowl.


    1. In a food processor, process the onions, celery, and carrots into small pieces.


    1. Heat a sauce pot for 1 minute on medium high, pour the olive oil into a medium-size soup pot, add the vegetables from the processor, and salt. Sauté for 8 to 10 minutes.


    1. Lower heat to medium and stir several times while cooking. Add the chicken stock and bring to a gentle boil. Cover and simmer for 15 minutes. Add the peas and cook 3 minutes. Remove from heat. In a blender, ladle the soup in batches, and blend for 2 minutes each time. (It’s important to blend that long to get a smooth, creamy consistency.)


    1. Taste and correct seasoning, adding more kosher salt if necessary. Pour into a medium bowl, and cool on the counter for 30 minutes.


  1. Cover and place into the refrigerator for 3 hours to chill.

To Serve: 

  • Ladle soup into individual cold soup dishes and garnish with 1 teaspoon of fresh mint, sour cream, jalapeño, pink salt, mint, and lemon as desired.

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