Spring Pea Soup

To me, peas are the harbinger of spring. Being one of the first vegetables you can plant early in the growing season, peas bring you back to your garden after a long winter. This year we really need spring. As I write this (mid April), there is a high probability it’s going to snow tonight. I’m tired of it! To fight the winter blahs that have set in yet again, I decided to make Spring Pea Soup. Though made with frozen peas today, the soup warmed my soul with the anticipation of shelling my own homegrown peas in the very near future…please!

Begin by sauteing the leeks, garlic and tarragon in the olive oil. Cook for 7-10 minutes stirring frequently (make sure the garlic does not burn).

Add the broth and the peas. Bring to a boil and cook for 3-5 minutes for frozen peas or 5-10 minutes for fresh peas (cook until peas are tender). Remove from heat.

Carefully transfer soup to a blender — hot soup can really burn if you get splattered. Blend for 30-45 seconds or until thoroughly puréed. Add the sea salt and black pepper and taste. Adjust seasoning as desired.

Ladle into soup bowls and serve immediately. If you want a gourmet touch, swirl in a dollop of crème fraîche or perhaps top with a few crunchy wasabi peas — both would make a beautiful presentation for a dinner party!

Ingredients:

1 leek, thinly sliced
2 garlic cloves, crushed
2 tbsp tarragon, chopped
2 tbsp olive oil
2 cups baby garden peas, frozen or fresh
2 cups broth (chicken or vegetable)
¼ tsp black pepper
½ tsp sea salt

Makes 2 cups 

Make It a Party Appetizer With Soup Shooters

After making Spring Pea Soup today, I put the leftovers in the fridge and then the light bulb went on — what a great appetizer for a party!! The soup is quick and easy to make (see my recipe under the Soups category), you can serve it either hot or cold and you can make it ahead of time. How easy is that?!

Serve in soup shooter glasses or, as I would, in shot glasses. I have an extensive collection of shot glasses (ask my husband) and I am always looking for ways to use them. They make for great conversation starters too!

Tips for Success

This soup is so simple that each step matters. Leeks can be quite gritty, so slice them first and then swish the slices in a big bowl of cold water. The sand sinks to the bottom and you can lift the clean leeks right out. Use only the white and light green parts.

• Keep the heat at medium or a little lower while the leeks soften. You want them sweet and tender, not browned.
• Do not overcook the peas. Pulling the pot off the heat as soon as they are tender keeps that bright spring green color.
• Blend in batches and only fill the blender about halfway. Remove the small center cap from the lid and cover the opening with a folded towel so steam can escape.
• For an extra silky soup, press it through a fine mesh strainer after blending.

Ingredient Swaps and Variations

If tarragon is not your favorite, fresh mint is a classic partner for peas and gives the soup a lovely cool flavor. Basil or chives work nicely too. A shallot or a small sweet onion can stand in for the leek. Use vegetable broth to keep the soup vegetarian, or chicken broth if you prefer. A squeeze of fresh lemon right before serving brightens everything up.

If you want the soup a bit thinner, simply add a splash more broth. For a richer bowl, stir in a little cream after blending.

Make Ahead and Storage

Let the soup cool, then store it in a covered container in the refrigerator for up to 4 days. It thickens as it chills, so thin it with a little broth or water when reheating. Warm it gently over medium low heat and do not let it boil hard or the color can turn dull. The soup also freezes well for up to 3 months. Leave some room at the top of the container since liquids expand as they freeze.

How to Serve It

For a light lunch, serve a bowl with a grilled cheese sandwich or a slice of crusty bread. For dinner it makes a pretty first course before roast chicken or fish.

Frequently Asked Questions

Can I serve this soup cold?

Yes! Chill it for a few hours and taste again before serving, since cold food usually needs a little more salt.

How many does this recipe serve?

It makes about 2 cups, which is two small bowls. Double or triple it easily for a crowd.

Are frozen peas really as good as fresh?

For soup, frozen peas are wonderful. They are frozen soon after picking, so they stay sweet and bright. Fresh garden peas are a special treat when you have them, but there is no need to wait for them.

Mandy

Spring Pea Soup

A bright green puree of sweet peas, leeks, garlic and fresh tarragon that comes together in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Soup

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 1 leek thinly sliced
• 2 cloves garlic crushed
• 2 tbsp tarragon chopped
• 2 tbsp olive oil
• 2 cups baby garden peas frozen or fresh
• 2 cups broth chicken or vegetable
• 1/4 tsp black pepper
• 1/2 tsp sea salt

Method

 

1. Saute the leek, garlic and tarragon in the olive oil for 7 to 10 minutes, stirring often so the garlic does not burn.
2. Add the broth and peas and bring to a boil. Cook 3 to 5 minutes for frozen peas or 5 to 10 minutes for fresh peas, until tender. Remove from the heat.
3. Carefully transfer the hot soup to a blender and blend for 30 to 45 seconds, until completely pureed.
4. Add the sea salt and black pepper, taste and adjust the seasoning.
5. Ladle into bowls and serve immediately, garnished with a swirl of creme fraiche or a few wasabi peas if you like.

Notes

Makes about 2 cups. Serve it hot or cold, and try it in small glasses as a party appetizer.