Spring Pea Soup

I could eat soup everyday. There are so many varieties from light and refreshing to hearty and rich. I love them all! Although, when I saw the recipe for pea soup I was a little skeptical. I’m not a huge fan of peas, but I’m trying to eat more vegetables, especially if they are in season. The results of this soup surprised me- it was creamy and very delicious. A little sweetness from the peas and creamy from the russet potato.

This soup makes a terrific lunch when paired with a big side salad. It’s vegetarian and makes a lovely first course for a special spring dinner too.

Spring Pea Soup- (Adapted from Taste of the South magazine)


  • 2 Tbsp unsalted butter
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 small russet potato, peeled and chopped
  • 12 oz bag frozen peas, thawed (or fresh)
  • Salt and pepper to taste
  • Sour cream, fresh dill and ground black pepper for garnish


  1. In a medium Dutch oven, melt butter over medium high heat. Add onion and garlic; cook until just tender, about five minutes.
  2. Add broth and potatoes; bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 15 minutes.
  3. Add peas, salt, and pepper; cook for one minute. Remove from heat.
  4. Using an immersion blender purée until smooth. (You may need to run the soup through a sieve if the pea skins don’t break down all the way, so the soup texture is completely smooth- the choice is yours.) Serve with sour cream, dill and pepper. (You may also transfer soup in small batches to a blender and purée that way. Be careful since soup is hot!)

*Store any leftovers in a covered container in the fridge for up to 3 days.

The pea green soup is such a gorgeous color. It will add a beautiful vibe to your tablescape. Ladle up a bowl and enjoy it outside at a picnic table. The fresh flavors are sure to be a hit with your family.

Thanks for reading! xo

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