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Spring Pea Soup

User Rating 5 Star Rating (1 Review)


Spring Pea Soup

Spring Pea Soup

Photo © Karin Engelbrecht
I called this soup Spring Pea Soup because it is light and refreshing, with a minty lift, just like spring. This doesn't mean that you can't enjoy it throughout the year -- on the contrary. It's great served with crusty white bread and plenty of freshly chopped chives.


  • 3 cups frozen peas (400 g)
  • 4 to 5 cups vegetable stock (1 liter)
  • 3 tbsp crème fraiche, plus extra for serving
  • 1/2 cup fresh mint leaves, chopped
  • Salt and black pepper, to taste
  • 1/2 cup finely chopped chives


In a large soup pot, boil the peas in the stock for five minutes. Add the crème fraiche, mint and salt and pepper. Puree smooth in a food processor or with a stick blender. Pass through a sieve. Top with chopped chives and a small dollop of crème fraiche. Serve the Spring Pea Soup with crusty white bread.

Serves 4.

TIPS: If, like me, you like your soup smooth and pretty, pass it through a sieve before serving. This is optional and the soup is perfectly edible without this step.

User Reviews

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 5 out of 5
, Member EKAHNI

Celebrating Spring in Oregon USA is often ""gek"". But this was a terrific dish to start off the season! I skipped the chives and the sieve - utilizin only a ""stick blender"". My wife loved the pieces of pea and mint in the soup - without straining. This is a terrific ""starter"" soup for a larger meal - say Easter lamb, and will be on our table in the future. Uitstekend en heel lekker!!

5 out of 6 people found this helpful.

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