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.
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.
- Black Eyed Pea Soup
- Tanzania Coconut Milk Bean Soup
- Creamy Vegetable Soup
- Hong Kong Noodle Soup
- Indonesian Cibinong Laksa
- Ecuadorian Fish Soup
- Suriname Style Peanut Soup
- Locro de Papa – Ecuadorian Potato Cheese Soup
- Green Pozole
- Laotian Chicken Noodle Soup
- Moroccan Creamy Tomato Soup
- Malaysian Water Spinach Laksa
- New England Clam Chowder
- Classic Lentil Soup
- Chicken Wheatberry Soup
- Jordanian Chicken Freekeh Soup
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.
This soup is great for a light lunch with some crackers or crusty bread.
Sweet Pea Soup
- 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