Baby Pea Soup


Recently I served a new recipe of pea soup at a dinner party and it was so well received that I decided to share it. If your only frame of reference is the classic split pea you will be in for a big surprise. This soup is light and delicate, and very tasty.

Saute 1 onion and 2 cloves of garlic in olive oil for 5 minutes in a large pot, then add 2 ½ quarts of chicken broth and 2 pounds of baby peas. Bring to a boil and simmer for 25 minutes.  Pour into a kitchen mixer and puree. Put the mixture back in the pot and cook for a minute or so until warm. Place 2 spoons of creme fraiche (rather than sour cream) in a small bowl. Then add a ladle full of the soup to the small bowl and mix. When it is blended empty the contents of the small bowl back into the soup pot and stir thoroughly. Serve with small pieces of bacon we call lardons in France. The soup is equally successful served hot in winter or cold in summer.

Leave a Reply »


  1. I made this soup over the holiday . . . . Perfection! Thanks for sharing.

    Comment by Patty — December 3, 2009 @ 9:33 am

  2. Patty, I’ve since made the soup several more times, always appreciated. I’m so glad you tried it and it worked!


    Comment by engelmeyer — December 4, 2009 @ 8:39 am

  3. Catherine-

    This year’s Christmas dinner was a huge hit due to the addition of your Baby Pea Soup. I was cooking for 21, so I doubled the recipe and made it Christmas morning (minus the creme fraiche, which I added immediately before serving). Additionally, I served it with my simple Parmesan Crisps on the side. I think we now have a new Christmas Tradition!

    Thank you for sharing all your wonderful recipes and inspirational thoughts with us . . . Much love,

    Parmesan Crisps:
    3/4 cup finely shredded Parmesan
    1 1/2 teaspoon of flour
    Place tablespoons of the mixture in long ovals on parchment paper covered backing sheet . . . . 350 degrees for 8-10 minutes.

    Comment by Patty — January 6, 2010 @ 1:59 pm

RSS feed for comments on this post. TrackBack URL

Sorry, the comment form is closed at this time.