Summer Pea Soup

Delicious pea soup recipe with petite peas, mint, cream, broth, and shallots. Serve hot or cold.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated December 13, 2024
Elise Bauer
Summer Pea Soup
Elise Bauer

Every time I take a cooking class from Sacramento chef Evie Lieb I'm inspired for weeks with new ideas and recipes for bringing out the best from ingredients.

This summer pea soup is an Evie inspiration, a re-creation of soup she often finds in restaurants throughout France during her summer trips.

Summer Pea Soup
Elise Bauer

Unlike split pea soup, this soup uses frozen peas (Petite Peas are available at Trader Joe's), and it cooks up in less than half an hour.

It's just as good cold as hot, so it's ideal for the warm days of summer. An infusion of mint in the broth adds a delicious touch to the flavor of the peas.

Summer Pea Soup

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 tablespoons unsalted butter

  • 1 large shallot, minced (about 3 tablespoons)

  • 2 cups low sodium chicken broth or vegetable broth (for vegetarian option)

  • 2 sprigs of mint, about 6 inches in total stem length

  • 1 pound frozen petite peas

  • 1/4 cup heavy cream

  • Kosher salt and freshly ground pepper, to taste

  • Crème fraîche, for garnish (can substitute sour cream diluted with cream)

  • Fresh mint sprigs, for garnish

Method

  1. Cook the shallots in butter:

    In a medium saucepan (2 1/2 to 3 quart) melt the butter on medium heat. Add shallots and cook until softened, but not browned, a couple minutes.

  2. Add broth and mint, then peas:

    Add the broth and mint sprigs to the shallots, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3 to 5 minutes.

  3. Discard the mint and purée the soup:

    in a blender until completely smooth.

  4. Blend in the cream:

    Taste and correct seasoning.

    Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and mint sprigs.

    Did you love the recipe? Give us some stars and leave a comment below!

Chef Evie Lieb in her kitchen. Elise Bauer
Nutrition Facts (per serving)
253 Calories
14g Fat
25g Carbs
10g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 253
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 41%
Cholesterol 37mg 12%
Sodium 133mg 6%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 25%
Total Sugars 10g
Protein 10g
Vitamin C 18mg 91%
Calcium 63mg 5%
Iron 3mg 14%
Potassium 512mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.