The key to this thick, velvety spring pea soup lies in the base of hearty and aromatic vegetables, including cauliflower, celery root, parsnips, and a blend of herbs. Together, they create a vibrant green hue and a deliciously healthy and whimsical dish. This is what I imagine the elves would eat under the forest trees in Lord of the Rings.
This is my second year planting spring peas, they are one of my favorite vegetables and I love eating the crunchy, sweet shell right off the vine. What better way to utilize spring peas than in a bright, thick and creamy soup. The soup makes a perfect starting course or can be a meal on its own. It’s especially good with our Homemade Garlic Croutons that add a nice crunchy texture. Additionally, this Whimsical Spring Pea Soup recipe is very forgiving and you can easily substitute or omit any ingredients you wish.
Ingredients and Substitutions
White beans: You may use navy beans, great northern beans or any white beans interchangeably. The beans add protein and flavor to the soup.
High quality chicken stock: As this is a vegetable based soup, a high quality chicken stock makes quite the difference and the soup will noticeably be more flavorful. Homemade chicken stock is even better.
Vegetables: I like to use parsnip, celery root, and cauliflower, because they add a nice creamy texture to the soup and are light in color, so they will not affect the final green hue. However, feel free to mix it up and omit or substitute any vegetables, making sure the vegetables you use are light in color and creamy in texture once cooked (for instance, celery (not celery root) would not be a good option here because it’s stringy).
Herbs: I use parsley, dill, chives, and mint for freshness. Again, use whichever herbs you like best. You could also add spinach for added nutrients.
Creme Fraiche: The creme fraiche adds richness to the soup. Thus, I mix most of it into the soup, and reserve a little for serving. Alternatively, you may substitute heavy creamy or sour cream.
Garnish: For the garnish I use homemade croutons, a few dill fronds, blanched spring peas mixed with olive oil and a dash of salt, edible pea flowers, and pea shoots.
Spring Pea Soup Recipe
Step 1: Cook the Spring Pea Soup
In a large pot or dutch oven, melt the butter over medium heat. Add the leeks and garlic, and sweat them until slightly translucent and fragrant, about 5 minutes. Add salt and freshly ground pepper to taste.
Mix in the beans, water, and chicken stock, bring to a boil and then lower the heat to a simmer. Cover with a lid and simmer until the beans are tender, about an hour and a half. You could also soak the beans in the 4 cups of water the night before, which will reduce the cooking time by 30 minutes.
Stir in the parsnips, cauliflower, and celery root and cook covered until the vegetables are very tender, about 40-50 minutes. Stir in the peas and cook for 2 minutes.
Remove from the heat. Stir in the herbs: parsley, dill, chives, and mint.
Step 2: Puree the soup
Add the soup to a blender in two separate batches and puree until very smooth and velvety. Return to the pot and adjust for seasoning. Stir in the creme fraiche and reserve some for serving.
Step 3: Garnish and serve
To serve, add a dollop of creme fraiche to each bowl and a drizzle of extra virgin olive oil. Garnish with blanched spring peas, dill fronds, edible flowers, and croutons. Store any leftovers in an airtight container in the fridge for up to 5 days.
Spring Pea Soup Recipe
Equipment
- Blender
Ingredients
- 3 Tbsp Unsalted Butter
- 2 Leeks, peeled and thinly sliced
- 3 Garlic cloves, smashed and peeled
- 1 Cup White beans, rinsed*
- 4 Cups Water
- 4 Cups High quality chicken stock
- 1 Parsnip, peeled and cut into 1-inch pieces
- 1 Small cauliflower, trimmed and cut into florets
- 1 Celery root, peeled and cut into 1-inch pieces
- 2 Cups Fresh Spring Peas, shelled
- 1/2 Bunch parsley, thick stems discarded
- 1 Bunch dill, thick stems discarded - Reserve a few dill fronds for garnish
- 1 Bunch chives
- 2 Sprigs of mint leaves, stems discarded
- Kosher salt and freshly ground pepper to taste
- 1 Cup Creme Fraiche - Reserve a little for serving
- Extra Virgin olive oil for serving
- A few blanched spring peas and edible flowers - For garnish, optional
- Croutons** - I use homemade
Instructions
- In a large pot or dutch oven, melt the butter over medium heat.
- Add the leeks and garlic, and sweat them until slightly translucent and fragrant, about 5 minutes. Add salt and freshly ground pepper to taste.
- Mix in the beans, water, and chicken stock, bring to a boil and then lower the heat to a simmer. Cover with the lid and simmer until the beans are tender, about an hour and a half. (You could also soak the beans in the 4 cups of water the night before, which will reduce the cooking time by 30 minutes).
- Stir in the parsnips, cauliflower, and celery root and cook covered until the vegetables are very tender, about 40-50 minutes.
- Stir in the peas and cook for 2 minutes.
- Remove from the heat. Stir in the herbs: parsley, dill, chives, and mint. Add the soup to a blender in two separate batches and puree until very smooth and velvety. Return to the pot and adjust for seasoning.
- Stir in the creme fraiche and reserve some for serving.
- To serve, add a dollop of creme fraiche to each bowl and a drizzle of extra virgin olive oil. Garnish with blanched spring peas, dill fronds, edible flowers, or croutons. Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
@thecottagefawn Sweet Pea Soup with herbs and vegetables. The cauliflower, celery root, and parsnip make the soup thick and creamy and the herbs and sweet peas add the vibrant green color. I like to add white beans for extra protein and Creme Fraiche for richness. Recipe link on thecottagefawn.com 🫛 • • • • #peas #sweetpeas #soup #peasoup #recipes #slowliving #cottagecore #slowlife #oldfashioned #oldways #vegetables #farmtofork #farmtotable #cozy #cozycottage #cozyfood #cozycooking
