English Pea Soup

Spring has finally arrived! With longer days and warmer weather comes fresh spring produce, such as artichokes, arugula, asparagus, beets, carrots, peas, strawberries, apricots, and lemons! One of our favorite versatile spring ingredients is English peas. Besides using them in pastas and salads, English peas make an amazing soup! Here’s a recipe for a delicious chilled pea soup from our Executive Chef Kurt Spataro:


English Pea Soup
Author: Executive Chef Kurt Spataro


  • 4 cups shelled peas

  • 1 yellow onion, peeled and thinly sliced

  • 1 leek, cleaned and sliced,

  • 2 cloves garlic, crushed

  • 1 tsp thyme, chopped

  • salt and freshly ground pepper

  • ¼ cup extra virgin olive oil

  • 8 cups chicken stock or water


  1. In a medium saucepan, heat the onions, leeks, garlic, and thyme in the olive oil, covered, until soft, about 10 minutes. Add the stock or water, bring to a simmer, and cook until vegetables are completely tender, 10-15 minutes.

  2. Add the peas and cook until just tender, about 5 minutes. Quickly puree the soup in a blender and strain through a sieve into a stainless bowl set in ice to force cool. The soup should have plenty of body. If soup is too thick, thin with additional stock or water.

  3. Season with salt and pepper. Garnish with a dollop of plain yogurt and chopped fresh mint or a drizzle of extra virgin olive oil.