Fresh Pea Soup

May/June 1991

Your rating: None Average: 3.3 (4 votes)

Soups like this play up the best qualities of peas, yet mask any falling-off from perfection.

Fresh Pea Soup

Makes: 8 servings, 1 cup each

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Total Time:


  • 2 1/2 cups fresh or frozen peas
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried
  • 6 cups Potato-Vegetable Stock, (recipe follows)
  • 3/4 cup buttermilk, (optional)
  • 1/4 teaspoon freshly ground pepper
  • Minced raw leek, for garnish (optional)
  • Pinch nutmeg

This recipe calls for:


  1. Barely cover peas with lightly salted water in a saucepan, add tarragon and bring to a boil. Reduce heat and simmer until tender, 2 to 5 minutes.
  2. Remove 1 cup of the peas; set aside. Continue cooking the remaining peas until very tender, 3 to 5 minutes. Drain, reserving 1/4 cup of the cooking water. 3. Puree the peas in a food processor or blender with the reserved cooking water and return the mixture to the saucepan. Add stock and reserved peas.
  3. Stir in buttermilk (if using) and pepper. Heat through. Garnish with a few curls of leek (if using) and a sprinkling of nutmeg.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.


Per serving: 58 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 10 g carbohydrates; 3 g protein; 3 g fiber; 468 mg sodium; 69 mg potassium.

Nutrition Bonus: Vitamin A (34% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch

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