Sweet Pea Soup

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Last Updated on January 13, 2020 by Chef Mireille

Sweet Pea Soup is a bright variation to the normal Pea Soup. Using fresh peas instead of dried, it is a bright and fresh soup.

 

Sweet Pea Soup

 

No matter the season this soup is a light soup that is perfect for any season. In the winter, you can use frozen green peas and in the summer you can use fresh seasonal green peas. Either way this soup is just as delicious. The mint and lemon makes this soup so bright and fresh tasting.

Soup doesn’t only have to be reserved for the winter Most of us have air conditioners right so we can still enjoy a bowl of hot soup, even in the summer. Here are some delicious soups you can enjoy in any season.

Soup Recipes

This Donna Hay recipe for the I Heart Cooking Club is perfect for a quick meal! I substituted buttermilk for heavy cream in her original recipe and with a little lemon juice, it added a slight tang to balance the sweetness of the peas.

IN THE MAKING – HOW TO MAKE SWEET PEA SOUP

You can adjust the amount of water in the recipe to make it thicker or thinner as desired.

Pea Soup LR_

This soup is great for a light lunch with some crackers or crusty bread.

Pea Soup LR 1

Sweet Pea Soup
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Sweet Pea Soup

This quick and easy soup is perfect for any season!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: Continental
Servings: 4

Ingredients

  • 3 cups frozen green peas defrosted
  • 1 quart chicken or vegetable stock
  • 2 large potatoes peeled and diced (about 1 lb.)
  • 3/4 cup buttermilk
  • 3/4 cup water
  • 1 tablespoon finely chopped mint
  • salt and black pepper to taste
  • juice of 1/2 lemon

Instructions

  • Combine peas, stock and potatoes in a pot. Bring to a boil and cook for 10 minutes.
  • Using an immersion blender, puree.
  • Add buttermilk, water, lemon juice, mint, salt and pepper. Stir to combine.
  • Simmer for another 5 minutes, until slightly thickened.

Notes

I prefer soups that are not super thick, so I added additional water. If you prefer to keep your soup thick, you can omit the additional water.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Kim

    I bet the addition of buttermilk and lemon really provided a nice tang. Sometimes thick soups remind me of baby food too, but there is always a certain comfort in eating something thick and creamy in my opinion.

  2. Kayte

    I like the idea of buttermilk in this combination, never used buttermilk in pea soup before. Going to try this one, that tang is too much to resist. Nice photo.

  3. Gayathri Kumar

    That is a vibrant looking soup. I love fresh peas than the frozen ones and never get bored of using it in recipes. This soup is so perfect for the chilly winters..

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