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Summer Pea Soup

Summer Pea Soup

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Delicious pea soup recipe with petit peas, mint, cream, broth, and shallots. Serve hot or cold.

Photography Credit:Elise Bauer

Every time I take a cooking class from Sacramento chef Evie Lieb I’m inspired for weeks with new ideas and recipes for bringing out the best from ingredients.

This summer pea soup is an Evie inspiration, a re-creation of soup she often finds in restaurants throughout France during her summer trips.

Unlike split pea soup, this soup uses frozen peas (Petite Peas are available at Trader Joe’s), and it cooks up in less than half an hour.

It’s just as good cold as hot, so it’s ideal for the warm days of summer. An infusion of mint in the broth adds a delicious touch to the flavor of the peas.

Summer Pea Soup Recipe


  • 1 large shallot, minced (about 3 Tbsp)
  • 1 1/2 tablespoons unsalted butter
  • 2 cups low sodium chicken broth or vegetable broth (for vegetarian option)
  • 2 sprigs of mint, about 6 inches in total stem length
  • 1 pound of frozen petite peas (available at Trader Joe's)
  • 1/4 cup heavy cream
  • Salt and freshly ground pepper to taste
  • Crème fraîche for garnish (can substitute sour cream diluted with cream)
  • Strips of fresh mint for garnish


1 Cook the shallots in butter: In a medium saucepan (2 1/2 to 3 quart) melt the butter on medium heat. Add shallots and cook until softened, but not browned, a couple minutes.

2 Add broth and mint, then peas: Add the broth and mint sprigs to the shallots, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.

3 Discard the mint and purée the soup in a blender until completely smooth.

4 Blend in the cream. Taste and correct seasoning.

Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and mint strips.

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22 Summer Soup Recipes To Beat The Heat

Soup tends to take the back seat during summer cooking- maybe because of its cold weather comforting properties. Still, chilled options such as Gazpacho and pea soup are so easy to make! So, don’t give up on soup this summer! Choosing soup as a meal is one of the easiest ways to stay healthy this season. Soup is nutritious, diverse, easy to prepare, and easily digestible! Many turn their heads at soup during hot summer days but some of the best soups are served chilled. The options are endless, between savory and sweet soups, this list compiles some of the best recipes to chose from. In order to reap the nutritional benefits and try something new this summer, check out these perfect for warmer weather soups that will leave you refreshed and full.

Summer Split Pea Soup (Vegetarian)

was the silkiest, smoothest, lightest split pea soup you’d ever taste, would you believe me? I’m not sure, but here’s the evidence:

I did the photography on the first go-round of making the recipe, and the photos aren’t really a fair justification to the recipe below, which is much more green and smooth than the first. But I was super busy and didn’t have time to snap anything but a quick photo of the “bucket” of the final split pea soup recipe. You get the idea, hopefully enough to trust my recipe!

Growing up, I LOVED split pea and ham soup from the moment it was introduced to my little taste buds. Weird kid, I know. It’s a dish that hasn’t been anywhere near my radar until recently, when I picked up some dried split peas on a whim. I’m a frequent bulk bin shopper of all legumes and grains, but I was trying to branch out from my usual brown rice/quinoa/black beans/chickpeas routine.

I’ve actually never bought dried split peas before, and the only recipe on the entire interwebs for split peas is your basic hammy soup. I pushed them to the back of the cabinet but was confronted by their presence this past Sunday while planning dinners for the week. I also knew it’s about dang time I get back to blogging everything I cooked in July, and what better place to start than…soup in August? I have Pinterest to thank for remembering a summery split pea soup recipe I came across this time last year, and the ingredients are so bright and fresh that if the heat ebbs even slightly, as it did for us this week, you’ll have all the excuse you need to make this freezer friendly soup.

Why am I all of a sudden resorting to freezer recipes? Life has been hectic, as you might have noticed by my total absence from the blog in July. I’m trying to keep up a little on social media, so if you’re still following–thank you! I miss not only posting but the community–nothing beats logging in to find a comment that you’re drooling over a recipe, or, better yet, that you made (and loved) it for dinner!

I’d also love to hear how your summer’s going. Here’s what my July included:

  • My sister and her husband came up from Oklahoma. We spent July 4th road trippin’ to Boston, and I helped Tor make some headway on the website for her new photography business.
  • I played Food Network Star at a bridal shower for 40. This was WEEKS of prep, including designing and printing recipe card favors which turned out so amazing, and demonstrating and serving avocado feta salsa, summer squash tostadas, and Mexican kale salad…in a barn…with no water supply! It was a blast, the audience was so engaged, and I got a glimpse of the catering life: i.e., I learned that there is no shortcut to plating 40 of anything, even a simple appetizer.
  • My mom came to visit from Minnesota. She got to meet Clarence, then she spent some time in NYC with my other sister. We ate a healthy balance of homemade salads and totally sinful BBQ, after which we somehow thought ordering dessert was a good idea (okay it kind of was).
  • Along with a couple of the best ladies I know, I hosted a baby shower: it’s twins, it was a family shower, and we did food for EIGHTY! Largest baby shower ever, but also the most love-filled. I’m hoping to write a post on the menu and details soon.
  • Steve made sure I had a surprise filled and peaceful 31st birthday after all the hubbub. Our farm-to-table meal was finished off with the best Italian donuts and butterscotch dipping sauce I’ve ever tasted (and I’ve tasted a LOT of donuts).

August promises to be much quieter. I’ll be spending my days in the kitchen and at the computer, but we’re also (finally) diving into really getting moved into our house and starting the decorating process (we’ve only been here 9 months :) The countdown is on to hosting Christmas! We’re also in the market for another puggy. Clarence may get a fur sibling, and it miggghhhhtttt be a sister. Updates soon.

Summer soup – hot or cold

Summer soups can be served cold as well as hot. They make the best of Summer’s bounty of vegetables, including fresh peas, asparagus, ripe tomatoes, and so much more.

You can also make soups from fresh fruit! Fruit soups, especially those made with berries or cherries, are a classic component of Eastern European Jewish cuisine. They are a wonderful way to start, or finish, a Summertime lunch or dinner.

I’ve collected together some of the best Summer soup recipes from around the web below. Take a look and see which ones tickle your fancy!

Summer pea soup

There are two versions of Dutch pea soup. The winter variety is thick, hearty and usually served as a one-pot meal. In contrast, chef Geert Elzinga shows us the summer version, which includes fresh peas to create a deliciously light dish.



Skill level


  • 400 g fresh peas
  • 1 litre chicken stock
  • 1 kohlrabi
  • 1 small leek, finely sliced
  • salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Heat the chicken stock in a saucepan. Add the peas and cook for 10 minutes. Remove peas from the stock and puree in a food processor. Finely slice the kohlrabi and add to the stock. Cook for a further minute and then add the leek. Cook the soup for a further minute.

Simple Summer Red Pepper Gazpacho

James Baigrie / Getty Images

This flavorful raw food soup recipe is surprisingly filling and bursting with fresh flavor. Made from a bounty of fresh produce including tomatoes, cucumber, red bell pepper, garlic, and some chopped fresh herbs, this simple and easy soup recipe is delicious served cold or at room temperature—and tastes even better when eaten the next day. Make a batch the day before cookout parties.

Chilled Summer Soups To Make Now

Chilled soups can provide a cooling respite from summer’s sultry heat. They can make a great start to a light meal or serve as a main course when paired with a fresh salad and warm bread. Gazpachos are uncooked soups usually made with a pureed mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are a delicious way to use the fresh produce that is spilling out of the farmers’ market this season—and we're taking our list of the best chilled summer soups way beyond tomatoes. We're calling on avocados, cucumbers, radishes, corn, bell peppers, and a bevy of fresh herbs to serve up these refreshing summertime dishes. Really looking to up the ante? Serve these cold summer soups in chilled bowls to keep them cold for longer.

Quick Sweet Pea Soup

Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too.

Serves 4

Prep time 10 min.

Cook time 15 min.


2 Tbsps. butter or vegetable oil

2 cups fresh baby spinach

4 tsps. fresh thyme or 1 tsp. dried thyme

3½ cups College Inn® Chicken Broth, divided

¼ cup heavy cream or sour cream or plain Greek yogurt


Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.

Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally. Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL.

20 Spring Soups to Get You Through 'Til Summer

You know that moment when you realize spring is finally here, and your heart swells with joy, your cheeks take on a rosy glow, and the birds start to sing? And then you know that moment right after when you realize that it's raining and that your favorite suede boots are flecked with mud, again? You, friend, need a soul-soothing bowl of delicious soup, stat. Here are 20 springtime-perfect recipes to get you started.

1. Roasted Carrot Apple Soup

Get creative in the kitchen with this tangy, amazing soup recipe. Carrots, apples, and onions go in the oven for a quick roast, and come out with totally insane flavor.

2. Greens and Garlic Soup

Often, spring's very first crops hail from the onion and garlic family. Embrace the season with gorgeous greens and soup made with the first of the season's bounty.

3. Ginger Turmeric Carrot Soup

This vibrant, spicy, and sweet carrot soup is exactly what you want to be eating of the gloomiest of spring days. And it gets bonus points for featuring the ingredient of the moment: turmeric.

4. Golden Beet Soup With Roasted Garlic and Cashew Cream

Heal whatever ails you with this rich golden beet and turmeric soup with a roasted garlic cashew cream.

5. Cream of Asparagus Soup

Asparagus is a fleeting pleasure. A few months from now, tender spring asparagus will be but a memory, so make the most of the season with this simple cream of asparagus soup.

6. Parsnip and Potato Soup

A little sweet and a lot savory, this cheery soup features parsnips, carrots, and potatoes &mdash just the thing for a quiet dinner in.

7. Broccoli Spinach Soup

Been overdoing it lately? Treat yourself right with this vitamin-filled soup that just happens to taste wonderful too.

8. Roasted Cauliflower and Garlic Soup With Caramelized Onions

Ever though it's not green, cauliflower is surprisingly good for you. So health it up with this easy vegan roasted cauliflower and garlic soup.

9. Chilled Tomatillo Avocado Soup

When spring takes a turn for the steamy, try out this chilled tomatillo soup. It's cool and creamy, with a pleasant tang from fresh lime and cilantro. (It goes great with margaritas too. Just FYI.)

10. Creamy Potato Leek Soup

At first glance, potato leek might feel like the homeliest soup ever, but when made right it can be velvety and light. This soup is all kinds of creamy, but without using any actual cream.

11. Potlikker Soup with Ham Hock and Egg Noodles

Need a spring soup with vegetables that even your boyfriend will love? Try this hearty Southern-style potlikker soup with smoky ham hock and egg noodles.

12. Pea Edamame Mint Soup

Look, pea-green is not a color that anything wants to be, so opt instead for this super fresh, pretty pea soup made with edamame and mint.

13. Curried Sweet Potato Soup

If sweet potatoes are starting to feel dull, it's time to add some new flavors. Try a fresh take on the dependable sweet potato and make a batch of this warming curried sweet potato soup.

14. Creamy Vegan Potato Chowder

This totally vegan, totally creamy potato chowder recipe is brimming with all kinds of good stuff, from sweet potatoes to corn to cashews.

15. Potage Parmetier With Toasted Pepitas and Herbs

Potage parmentier is a fancy, or just French, way of referring to potato leek soup. This dinner-party-perfect recipe has a velvety texture and is topped with pretty swirls of herbs and toasted pepitas.

16. Cream of Broccoli and Potato Soup

Under the weather? Leave those dusty soup cans behind and make up a pot of this hearty cream of broccoli and potato soup.

17. Asparagus Potato Leek Soup

The ingredients for this sophisticated asparagus potato leek soup read like a list of everything delicious to eat in the spring. Bust this beauty out for your next dinner party.

18. Spring Vegetable Soup With Pesto

This effortless soup is loaded with all kinds of good stuff, pesto and pancetta included. Another way of looking at it is that this soup is the most delicious way ever to use all those odds and ends in the fridge.

OK, so maybe borscht doesn't have the most appealing name. But with beets, beef broth, all kinds of vegetables, and a giant dollop of sour cream, you might just want to give borscht a second look.

20. Easy Sweet Pea Soup

Sophisticated, seasonal soup doesn't get much easier than this gorgeous spring-green sweet pea soup.

Elizabeth Stark is a food writer with a passion for seasonal food, great desserts, and inadvisable wine pairings. Read more on her blog, Brooklyn Supper.

Yellow pea soup

Ärtsoppa is a culinary classic that has been served in Sweden since the Middle Ages. At one time the Catholic Church regarded it as a sin to eat meat on Fridays, so it was considered sensible to fill up on ärtsoppa on Thursdays. Swedes tend to cherish their customs, thus a warm bowl of yellow pea soup on Thursdays is still popular today. John Duxbury


• Swedes get most of their yellow peas from Öland Island, but any dried yellow peas can be used for this recipe.

• Unless they are making a vegetarian version, Swedes add some rimmat fläsk (unsmoked ham) to the pea soup. This can be a ham hock (knuckle), as shown above, a piece of unsmoked belly pork or loin.
• For a vegetarian version, replace the ham with a thumb-sized piece of fresh ginger and serve the soup with a knäckepizza (crisp bread pizza). For each knäckepizza: mix together 1½ tablespoons of Philadelphia cheese, 3 tablespoons of grated parmesan cheese and half a teaspoon of French mustard, spread over a small round crispbread, top with finely sliced red onion and bake for 10 minutes in a hot oven.

• A number of recipes, including one by the top selling Vår Kokbok, recommend crumbling 2 vegetable or meat stock cubes into the hot water in order to give the soup more flavour.

• Swedes disagree about the ideal consistency for yellow pea soup! Some like it really thick, so you almost need a knife and fork to eat it, whilst others prefer it more like a purée! I like some nice broth, with plenty of whole peas left, but they should be fairly soft. Obviously adjust the quantity of water/stock to suit your own preference.

• Swedes usually dip their spoons into some mustard before taking each spoonful of soup, so serve the mustard in individual bowls or squeeze a big dollop on the side of each dish. I like Johnny's Senap with yellow pea soup, but others prefer Dijon or a strong unsweetened mustard.
• The soup is normally served with crispbread and a mature cheese, such as Västerbottensost.

• A glass of warm (40°C/100°F) Swedish punsch (a rum based liqueur with arrack) is another traditional accompaniment.
• The soup is usually followed with a dessert of pancakes, jam and whipped cream!
• If you have any leftovers, the soup keeps well for several days in a fridge and can then be reheated.


500 g (1¼ lb) dried yellow (split) peas
450 g (1 lb) unsmoked ham hock (knuckle)
1 Tbsp oil
2 sticks of celery, trimmed and finely diced
2 onions, peeled and finely chopped
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
1½ litres (6 cups) hot water
2 meat or vegetable stock cubes, optional
1 tsp fresh thyme or marjoram, finely chopped
salt and freshly ground white pepper
8 sprigs of thyme or marjoram to garnish


1. Rinse the dried peas in cold water and leave to soak overnight. Drain them and put them to one side.

2. Put the ham hock in a pan and cover with water. Bring to the boil and simmer for a couple of minutes. Turn off the heat and discard the water. (This removes any excessive saltiness.)

3. Put a large saucepan on a low heat and add the oil. Once hot, add the celery, onions and dried herbs and cook for 5-10 minutes, stirring occasionally until soft but not coloured.

4. Add the peas, ham, bay leaves, water, stock cubes (optional) and heat until simmering. Skim off any scum and simmer with the lid on for 60 minutes, until the ham is cooked and the peas are beginning to soften.

5. Use tongs to pull out the ham and move it to a board, but leave the peas to simmer for another 10 minutes, whilst the ham cools.

6. When the ham is cool enough to handle, discard the rind and fatty pieces and then chop or shred the rest.

7. Roughly mash some of the peas with a potato masher, then stir in the shredded ham and add the fresh thyme or marjoram. Simmer for 5 minutes or until the peas are cooked to your liking.

8. Season the soup with salt and freshly ground white pepper to taste before serving, although because the meat is salty, the soup may not need much salt. Serve in hot bowls and garnish with a small sprig of marjoram or thyme and a big dollop of mustard.


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