Spring Pea Soup

Spring is a great time for a light flavorful soup.  One that celebrates healthy eating: this is food code for fresh vegetables.  Pea soup sounded good but I couldn’t find a recipe for a creamy pea soup, looked at a few veggie soups and combined them into this recipe.  I used frozen peas; fresh ones are hard to find and pricy. peas

Tips: You need to blend this up – blender or food processor.  You might want to put a kitchen towel over the blender in case of flying hot soup! Don’t boil it once you add the half and half; will curdle.  I used homemade chicken broth – use a good quality broth if you can’t make your own.

The flavor is not just peas; you have the other veggies and the broth not to mention the butter and half/half.  It is not too thick or too rich.  As Goldilocks said “just right.”  It is a lovely springy shade of green and would make a perfect first course for a dinner party or just for your family.  My mom loves soup for supper and she adored this one. Healthy, quick to make and packed with flavor: that’s what I want these days in a soup. On a hot day it would be lovely cold. Chill the bowls before filling and serving.

pea soup 013

Spring Pea Soup


1 medium onion

1 celery stalk

2 cups frozen peas: ½ cup peas and rest (see below)

1.5 tbsp. butter

3 cups chicken broth

1 ½ cups peas (rest of 2 cups)

½ cup half and half

1.5 tbsp. butter

4 tsp. gluten free flour blend; I used my favorite brown rice/potato starch/tapioca mix (See my pie crust recipe for the blend or use King Arthur’s blend; same thing.)


Cut the onion into small dice, same for celery.  Heat a medium saucepan: 1/5-2 qt size, add 1.5 tbsp. butter. Add onion, celery and cook 3 minutes.  Add first measure of peas.  Stir and cook 1 minute.  Add broth.  Cook 15 minutes.  Add rest of peas.  Cook 3 minutes.  Let cool slightly, puree in blender in 2 batches, keep lid on tight, can cover with kitchen towel in case of liquid escapage.  Return to sauce pan while you make the rue.

Heat second amount of butter in a small sauce pan and add flour when it is melted.  Stir and cook a minute, add ½ tsp salt and a sprinkle of white pepper.  Add the half and half, stir well until lumps are gone.  Add a ladle of soup to it and stir until fully blended.  Add back to the rest of the soup. Heat stirring constantly until hot but not bubbling.  You can thin it with more broth or water if it is too thick. Serve hot and enjoy the flavor of spring in your soup spoon.

Originally posted by me in May 2015

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