Fresh Pea Soup

It might be more accurate to call this “Frozen Pea Soup,” but that doesn’t really make any sense. This beautiful green soup has a really fresh look and taste, so Fresh Pea Soup it is. It’s a nice light meal for spring (and I’m insisting that it is still spring, even though it feels like summer in Nebraska). Original recipe (adapted just a wee bit) here.


  • 2 tablespoons butter
  • 1 leek, trimmed, washed, and sliced
  • 1 potato, peeled and cut into small pieces
  • 4 cups chicken or vegetable broth
  • 2 pounds (6 cups) frozen peas
  • Salt and pepper to taste


  1. Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.
  2. Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.
  3. Working in batches, puree the soup in a blender.
  4. Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

3 Responses

  1. Who eats this in your house? And do you like it best hot or cold? I think I’d totally eat it if it didn’t taste like peas. But JT and Liv love peas, so who knows?

  2. Yeah, pretty much me, and a little bit Ian. Everyone tried it, but the leftovers are all mine.

    I like it best hot, tried it both ways, though. Does taste like peas. :) I have a very similar recipe for asparagus soup, so if you like that taste better it would totally work. Or broccoli.

  3. Yes to broccoli recipe! But I think my fam may like this recipe. I might try it.

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