Pea Soup (Made With Frozen or Fresh Peas)
A bright, fresh pea soup made with frozen or fresh peas and ready in about 20 minutes. Finished with a lemony pea and mint topping and crunchy homemade croutons for a balanced, flavorful bowl.
Equipment
- Immersion blender (or regular blender)
Ingredients
For the Pea Soup
- 20 g butter
- 1 tbsp olive oil
- 1 shallot or ½ small onion, very finely chopped
- 1 garlic clove, finely chopped
- 2-3 celery stalks, finely chopped (use the leaves if you have them)
- 1 tbsp fresh thyme leaves
- 1 large zucchini, finely chopped (or potato, see notes)
- Salt and black pepper, to taste
- 1 liter water, stock, or water with chicken or vegetable bouillon
- 800 g frozen or fresh peas Set aside 1 cup of the peas for the topping.
- Zest of ½ lemon
For the Fresh Pea & Mint Topping
- 1 cup frozen or fresh peas, reserved for the topping
- 1 tbsp olive oil
- Zest of ½ lemon
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- A small handful of fresh mint, roughly chopped
For the Croutons
- 2 slices bread (any kind)
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Heat the butter and olive oil in a large pot over medium heat.
- Add the finely chopped shallot (or onion) and cook for about 2 minutes, seasoning with salt and pepper.
- Add the celery and cook for another 2 minutes, stirring occasionally.
- Add the thyme and stir until fragrant.
- Add the zucchini together with the garlic and cook for another 2 minutes.
- Add the lemon zest and stir.
- Pour in the water or stock, bring to a boil, then lower the heat and let the soup simmer for about 15 minutes, until the vegetables are fully soft.
- Add the peas, bring back to a boil, and cook for 2–3 minutes only.
- Blend until smooth. Taste and adjust seasoning if needed.
- Serve topped with the fresh pea and mint topping, croutons, a drizzle of olive oil (and cream if using), and freshly cracked black pepper.
Fresh Pea & Mint Topping
- If using fresh peas, you can use them raw. If using frozen peas, pour boiling water over them and let sit for 1–2 minutes.
- Drain and rinse under very cold water to stop the cooking.
- Toss the peas with olive oil, lemon zest, lemon juice, salt, pepper, and chopped mint. Taste and adjust seasoning. The topping should be salty and slightly sour.
Croutons
- Tear or cut the bread into bite-sized pieces. Toss with olive oil and salt, using your hands to coat evenly.
- Spread on a baking tray and bake at 180°C for 10–15 minutes, flipping halfway if needed. Let cool slightly so the croutons crisp up.