Traditional Green Pea Soup Recipe

traditional green pea soup
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 Updated 18/01/2016

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Velvety, green soup with a fresh taste that makes it just right for Spring. Use shelled or frozen peas, add a hint of garden mint, egg yolks and double cream for a rich taste and smooth texture.

You may be interested to try this suggested menu:

Starter - Traditional Green Pea Soup
Main Course - Lamb Chops With A Herb Crust
Dessert - Sticky Chocolate Pudding


  • 2lb fresh shelled or frozen peas
  • 2oz butter
  • 1 small onion peeled and chopped
  • 2 pints of chicken stock
  • 1/2 teaspoon sugar
  • 2 sprigs of fresh mint
  • 2 egg yolks
  • 1/4 pint double cream
  • salt and freshly ground black pepper
  • mint leaves for serving
  • extra cream for swirling
(see measure conversions for more information on quantites)


  1. Cook the onions in the butter in a large saucepan until they are soft.
  2. Add the peas, sugar and mint.
  3. Add the stock.
  4. Bring to the boil.
  5. Reduce heat and simmer soup for 35 minutes.
  6. Remove from heat and cool a little.
  7. Blitz the soup in a blender until smooth.
  8. Season with salt and pepper.
  9. Put the soup into a clean saucepan.
  10. Put the egg yolks into a bowl with the cream.
  11. Beat together.
  12. Pour into the soup.
  13. Heat the soup gently. Do not boil.
  14. Serve decorated with a small mint leaves and a swirl of cream.

Prep Time: 5 minutes

Cook Time: 45 minutes

Yield: 4 portions


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