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Fresh Pea Soup
Recipe By
Recipe By :
Laura Reigel
Servings :
8
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
EQUIPMENT
▢
immersion blender
▢
high-speed blender
INGREDIENTS
▢
1
tablespoons
unsalted butter
▢
4
leeks
chopped (white and lighter green parts only)
▢
3
teaspoons
kosher salt
(affiliate link)
divided
▢
6
cups
chicken broth
(affiliate link)
or Vegetable Broth
▢
6
cups
uncooked green peas
fresh or frozen
▢
2
tablespoons
fresh lime juice
▢
½
cup
Greek yogurt
or Creme Fraiche
▢
2
tablespoons
fresh mint
minced (plus extra for garnish)
INSTRUCTIONS
Heat the butter in a large soup pot over medium heat.
Add the leeks and 1 teaspoon salt; sauté, stirring frequently, until leeks are softened, about 10 minutes.
Add the broth and peas to the pot; increase the heat to high and bring the soup to a boil.
Reduce the heat to low and simmer until peas are tender, about 5 minutes; stir in lime juice, yogurt, remaining 2 teaspoons salt, and mint.
Puree soup in the pot using an immersion blender (be careful not to splatter hot liquid) or puree in batches in a regular blender.
Serve this fresh pea soup warm or chilled, garnished with mint (optional).
RECIPE TIPS
Unsalted butter
to sauté the leeks.
Leeks
halved and sliced. White parts only.
Peas
fresh or frozen peas can be used for this pea soup recipe.
Chicken broth
or vegetable broth can be used in this recipe.
Fresh lime juice
adds the right amount of acid to balance the flavors in the spring soup.
Creme fraiche
adds creaminess and a rich tanginess to this soup. You can also use Greek yogurt if you don't have creme fraiche on hand.
Fresh mint
adds a fresh herbaceous note that is especially delicious when this is served as a chilled pea soup.
NUTRITION
Serving:
1
cup
|
Calories:
146
kcal
|
Carbohydrates:
24
g
|
Protein:
9
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
1537
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Calcium:
82
mg
|
Iron:
3
mg