Name: Homemade Fresh English Pea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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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…

…and I chopped about two Tablespoons of tarragon…

If you can’t find freshly shelled English peas, you’ll have to invest a little time into doing that yourself. (I’ve found them at Costco and at Trader Joe’s.) I used about 5 cups of peas. Can you use regular frozen peas? Sure. But English peas are extra special! In a Dutch Oven, I heated some olive oil and butter, until melted. Next, I added the shallots and cooked them until tender, 2-3 minutes; the tarragon was added (or choice of fresh herbs). I used white pepper, for seasoning.

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.

The peas should feel tender, but not mushy. If you have an immersion blender, you can puree the peas right in the pot! Otherwise, carefully pure the soup in small batches in a blender.

I added about 1 Tablespoon of grated Parmesan cheese and about 1/4 cup of heavy cream to the soup. (The Parmesan cheese added a perfect balance to the flavor of the peas, and a little bit of saltiness to the soup. Give the soup a final taste, and adjust the seasonings to your palate.

I added a cup of peas into the creamy soup, and cooked it on low for about 5 minutes. The soup was a little on the thin side. No worries…

Because I enjoy making homemade soups and stews, I keep a box of potato starch flour on hand. In a small bowl, I use about 1 heaping Tablespoon of the starch, and I whisk in a ladle of the soup, until thoroughly combined– hence, I don’t create lumpy soup. Then, I add it back into my soup.

There’s the texture I want– creamy, slightly thick with some whole peas. Last…

… I add some fresh lemon juice– about 1 Tablespoon. Add a little at a time, to your liking. The soup took about 30 minutes to make.

TASTING NOTES: My son isn’t a fan of frozen peas, on his dinner plate. He loved this soup! As for me, I do believe that I recreated the “memory” soup. My family enjoyed the creaminess of the soup, the mild flavor of the tarragon worked really well with the brightness from the lemon juice. You can’t really taste the Parmesan cheese, as it adds the perfect balance of nuttiness and saltiness. I quickly wrote down how I made this, but I didn’t really measure at the time I was inventing. I think this soup has room for improvising measurements.

What makes me happy, is that I don’t have to miss the flavor of that soup. I did it! I’d happily serve this as a first course at a dinner party. Sooner, than later!

Fresh English Pea Soup is creamy and so comforting. Unlike split pea soup (made with dried peas), fresh shelled peas are the star of this recipe. 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.

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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

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: English Pea Soup, Fresh Pea Soup

Servings:

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

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

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Comments

Judy says

April 30, 2011 at 11:02 pm

I just purchased those peas at Costco too! Thanks for the great recipe!

Joanne says

May 1, 2011 at 12:00 am

So I realized after reading this that I have never had tarragon before. Seriously. WHAT IS WRONG WITH ME?!?!? You make it sound so good, though, especially in this pretty pea soup!

Kate says

May 1, 2011 at 3:49 pm

The only soup I have had with peas is split pea and I am not sure that counts! This looks wonderful, Debby, and perfect for spring!

Cheryl says

May 2, 2011 at 12:56 am

HOLY CRAP I bought the same ones from Costco and had no flipping idea what to do with them! Now I know! Thanks for sharing!

karenalbro says

May 2, 2011 at 8:04 pm

Am off to Costco! Looks delicious!

Chiara "Kika" Assi says

May 3, 2011 at 11:09 am

I love pea soup!!! I really, really love it. I'm going to try this. I don't have any tarragon in my little terrace garden yet, though, so maybe I'll have to go with mint…

Mother Rimmy says

May 8, 2011 at 2:28 pm

This soup is perfect to warm me up after weeding in all the cold and rainy Seattle weather. I love the use of tarragon. You don't see it used often and it's such a lovely herb!

Kristi