Pea Shell Soup Recipe

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 Updated 18/01/2016

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A traditional way of using parts of the pea that would normally be discarded.


  • 3lb pea shells from young peas, well washed
  • 1 pint bouillon
  • 1/2 teaspoon sugar
  • mint
  • 1 large onion, peeled and chopped
  • 1/2 pint hot milk
(see measure conversions for more information on quantites)


  1. Put pea shells in a saucepan.
  2. Cover with boiling water and add the sugar.
  3. Boil until soft, for about an hour or so.
  4. Blend in a blender and puree.
  5. Put the puree into a saucepan with the onion and bouillon.
  6. Simmer until the onion is quite soft, about 20 minutes.
  7. Stir in the hot milk and add a little finely chopped mint just before serving.

Prep Time: 15 minutes

Cook Time: 85 minutes

Yield: 4 portions


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