Essex Pea Soup Recipe

food from great britain
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 Updated 12/03/2017

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Pea pods have an intense pea flavor and really it makes sense not to waste them. Originally a soup like this was sieved through a hair sieve or a 'Tammy' cloth.


  • 1 pint (volume) peas in their pods
  • 1 large onion
  • 4 tablespoons butter
  • 1 1/2 pints vegetable stock
  • 1 teaspoon cornflour
  • 1/2 pint milk
  • 1 teaspoon sugar
  • tender spearmint leaves (about 10)
  • salt and pepper
  • a little finely chopped parsley
(see measure conversions for more information on quantites)


  1. Remove the peas from the pods.
  2. Wash the pods and cut off any hard or fibrous bits.
  3. Put the butter into a large pan.
  4. Peel and finely chop the onion.
  5. Fry the onion in the butter for a few minutes until soft and transparent.
  6. Add the peas and the pods and cook for a few minutes.
  7. Add the stock and mint leaves.
  8. Bring to the boil and cook at a simmer until all the vegetables are tender.
  9. Blend the cornflour with a little of the milk until it forms a smooth paste.
  10. Stir this into the soup and add the rest of the milk.
  11. Heat carefully, stirring until the soup boils.
  12. Cook gently for a few more minutes.
  13. Cool and liquidise the soup.
  14. Reheat and serve sprinkled with a little parsley.

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: 4 portions


Essex boys love essex peas soup for sure
#1 - tyrone - 03/12/2017 - 13:39
i love essex and i love pea soup ergo i love essex pea soup! Seriously, its nice - thanks for the recipe
#0 - nigel - 05/15/2015 - 05:01
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