This cold sweet pea soup is made with fresh or frozen green peas, vegetable broth, onion, salt, pepper, and honey. It’s a great soup for long-awaited spring. Plus it’s vegetarian as well as weeknight friendly.
“Sweet pea” is often used as a term of endearment, which we understand quite well after tasting this spring soup. We were in such a good mood after trying this we were calling everyone we saw the main ingredient. You’re given a little extra grace when making this by being able to use frozen or fresh peas.–Renee Schettler
Cold Sweet Pea Soup
- Quick Glance
- Quick Glance
- 45 M
- 3 H
- Serves 4 to 6
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Recipe Testers Reviews
This cold sweet pea soup is delightful both to the eye and taste buds! The soup was fresh-tasting despite the fact that I used frozen peas (fresh ones were not yet available). A little onion added just enough depth without distracting from the flavor of the peas. This would be a great make-ahead soup as it retained its beautiful light avocado green hue in the refrigerator for a few days. Putting the soup through a sieve and running a rubber spatula back and forth against the bottom of the sieve until there is nothing left except bits of the pea skin took some time. It wouldn’t be a crime to skip this step if you don’t mind a coarser texture or if you’re making the soup for a casual family dinner. I bought three 16-oz bags of regular (not petite or baby) peas. Frozen peas are already parboiled, so 1 minute of cooking is enough. (The chilled peas actually helped the soup chill faster.) The consistency of the soup was like a thick cream of potato soup. I chilled the soup in the ice bath for 10 minutes just to remove the intense heat and then refrigerated it for several hours.
This cold sweet pea soup is a perfect example of why a well-made soup is so wonderful. You start with a few simple ingredients, and with a little time and effort, you end up with a dish that blows you away. I used frozen peas as fresh are not available here yet, but I can imagine that it would taste even better with fresh garden peas. However, my hat goes off to anyone who has the patience to shell 7 cups of peas for one recipe! The soup comes together quickly and is very simple to make. I would recommend blending the soup until it is very very smooth as this will make the straining step a little easier. Pressing the soup through the sieve with a spoon also helps to speed up this step, which can be a bit tedious otherwise. The end result is a smooth, creamy soup that I could not stop eating! I used a mix of frozen sweetlets (very small peas) and summer sweet peas (medium size peas). I cooked them for 3 minutes once the soup returned to a boil). I blended the soup in two batches in the Vitamix and strained it in 4 batches, pressing the soup through the sieve with the back of a spoon. This was the most tedious part of the process, even though I had blended each batch until it was very smooth. The resulting soup was a slightly thick, creamy consistency and it did remain a vibrant green color. I cooled it in the ice bath for 20 minutes, after which the bath was no longer cold and the soup was a little warmer than room temperature. I transferred it to the fridge and chilled it for 2 hours longer. I did taste it when it was warm (and fell in love immediately) and thought it was too sweet. However, once cold, it was perfect and I didn't need to adjust the seasonings at all. I served it with some smashed white beans and avocado on toasted ciabatta.