Homemade Fresh English Pea Soup

This homemade fresh English Pea Soup is much different that split Pea Soup. Instead of dried peas, this soup is made with fresh English Peas. I can spot shelled English peas around spring time, and that’s when this delicious soup is made. The soup is partially pureed, until thick, and a small amount of heavy cream gives this soup a silky flavor. A little Parmesan cheese, adds another layer of flavor. For added texture, whole peas are added, some garden tarragon and then a little bit of fresh lemon juice, rounds out the flavor of the soup with some spring brightness.

This soup pea soup is based on a “food memory” that dates back to a time when I was in my early 20’s.  What made this soup so memorable was the creamy texture, with just the right amount of whole fresh peas– that added a nice crunchy texture with each bite.  When the soup was served,  a plate of lemon slices came along side it.  I was encouraged  to squeeze some fresh lemon juice into the soup.  I loved it! (From that day, forward, I cannot enjoy any kind of cream soup without fresh lemon juice).  

Last week, I spotted a bag of shelled English peas at my local Costco.   The mere thought of not having to shell peas was a surprise bonus. The memory of that soup is what really compelled me to buy these.  I wanted to see if I could recreate the recipe, from long ago.   I got a little inspiration on where to start,  from a favorite recipe  for Creamy Asparagus Soup, that I’ve made several times.

Peas and Mint are a popular combination, in soup.  But, you see, my husband cringes at the mere mention of mint in any kind of savory dish.  In our herb garden, we have lots of French tarragon growing.  Fortunately, we both love the slight licorice taste of tarragon.

I decided to use a finely chopped shallot, because they have a milder flavor than traditional onion…

Add 4 cups of the peas, reserving 1 cup, and enough chicken (or vegetable) stock to just cover them. Cover the pot, and cook for about 12 minutes, over medium heat.

 

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Homemade Fresh English Pea Soup

This delicious English Pea Soup is much different that split Pea Soup. Instead of dried peas, this soup is made with fresh English Peas. I can spot shelled English peas around spring time, and that's when this delicious soup is made. The soup is partially pureed, until thick, and a small amount of heavy cream gives this soup a silky flavor. A little Parmesan cheese, adds another layer of flavor. For added texture, whole peas are added, some garden tarragon and then a little bit of fresh lemon juice, rounds out the flavor of the soup with some spring brightness.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Soup

Cuisine: American

Keyword: English Pea Soup, Fresh Pea Soup

Servings: 6

Calories: 208kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 5 cups fresh English Peas shelled*
• 1 large shallot finely diced (about 3 Tablespoons)
• 1 Tablespoon Fresh Tarragon finely chopped (can use fresh basil or mint, if preferred)
• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 1/4 tsp white pepper black is okay
• 4 cups low-sodium chicken broth or vegetable broth
• 2 Tablespoons Parmesan cheese finely grated
• 1/4 cup heavy cream
• 2 Teaspoons fresh lemon juice
• OPTIONAL: Potato starch to thicken the soup

Instructions

• Shell the peas (unless you can fine already shelled fresh peas, as I did at my local Costco or Trader Joe’s).
• In a Dutch Oven, heat the olive oil and butter, until melted
• Add the shallots and cook until tender, 2-3 minutes.
• Season with white pepper.
• Add the tarragon (or choice of fresh herbs)
• Add 4 cups of the peas, reserving 1 cup.
• Add enough chicken (or vegetable) stock to cover the peas.
• Cover the pot, and cook for about 12 minutes, over medium heat. The peas should feel tender, but not mushy.
• If you have an immersion blender, puree the soup until you can’t see any large chunks of peas. Otherwise, carefully puree in batches in a blender.
• Add the heavy cream, Parmesan cheese and lemon juice, and taste for seasonings, adding coarse salt as necessary.
• If the soup seems too thin, I like to use potato starch as a thickener (cornstarch can work, too). To about 2 Tablespoons of potato starch, add a ladle full of the soup and whisk together, removing the lumps. Slowly add the thickener back into the soup. The consistency of the soup should be creamy, not watery…but not really thick like baby food. Simply add more chicken/vegetable stock, if necessary.
• Add the reserved peas into the soup, cover and allow to cook for about 3 minutes.
• Serve with a lemon wedge, so that you can add more citrus flavor, if desired.

Notes

NOTE: You can substitute fresh basil, or mint, if you prefer.

Nutrition

Calories: 208kcal | Carbohydrates: 21g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 85mg | Potassium: 486mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1190IU | Vitamin C: 49.9mg | Calcium: 76mg | Iron: 2.5mg

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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