Spring Pea Soup Recipe
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 comforting dish.
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
*Soak the beans overnight in the 4 cups of water to save time cooking the beans the next day.
**Try our Homemade Garlic Croutons recipe to add a lovely crunchy element to your soup.