Fresh Green Pea Soup

  • serves 4
Christine Cushing
Christine Cushing

All I’m saying is give peas a chance! This is a refreshing and light soup – the buttermilk adds a little tang to balance out the sweet peas. Peas and pancetta are best friends so add a little crisp fried pancetta for garnish. Serves 4 to 5.

21 Ratings
Directions for: Fresh Green Pea Soup


3 cup fresh green peas, shelled (750 ml)

¼ cup chopped pancetta, pan fried or grilled until lightly crisped (60 ml)

2 clove garlic, finely chopped

1 Tbsp unsalted butter (15 ml)

1 cup Yukon Gold potatoes, peeled and diced, (about 2 medium) (250 ml)

4 cup chicken stock (1litre)

¼ tsp cayenne (1 ml)

coarse salt and freshly cracked black pepper, to taste

½ cup buttermilk (125 ml)

4 greens onions, chopped


1. In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic. Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.

2. Add peas and let simmer an additional 5 minutes. Carefully puree soup in blender or with a hand blender until smooth. Stir in buttermilk. Reheat until steaming. Season with cayenne, salt and pepper. Serve and garnish with pancetta. Makes 5 cups.

See more: Pork, Soup, North American, Vegetables, Lunch, European, Fry, Eggs/Dairy


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