An Easy Recipe for Spring Pea Soup
Martine Bertin-Peterson · Provencal Recipes · Soup · TasteThe markets of Provence literally spring to life at this time of year with fresh asparagus, young lettuces and the first peas of the season. To celebrate the season of rebirth after a cold winter enjoy this recipe for Spring Pea Soup. When I make this soup, it is my early season reminder that my “Taste of Provence” tours are not far off, and I will be able to buy the ingredients right from the farmers in Provence.

An Easy Recipe for Spring Pea Soup
Enjoy the promise of warmer weather and new produce with this spring soup.
Ingredients
- 1 Tbsp unsalted butter
- 1 medium onion peeled and chopped
- salt and freshly ground black pepper
- 4 cups chicken broth or vegetable broth
- 12 oz frozen petit peas
- 1 medium Head Romaine Lettuce trimmed and sliced
- crème fraîche sour cream or heavy cream for serving
Instructions
- Melt butter in a large heavy-bottom pot.
- Add onion and cook, stirring until softened and translucent.
- Add broth, season with salt and pepper and bring to a boil.
- Stir in peas and lettuce.
- Lower heat to simmer and cook for 10 minutes.
- Allow soup to cool.
- Puree soup with immersion blender until smooth.
- Return to pot and re-heat gently.
- Add a dollop of creme fraiche and serve immediately.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Try to Master These French Tongue TwistersRelated Provence Articles
Recipe for Tomato Soupe au Pistou
November 13, 2015
Jackie shares her version of a Provencal classic soupe au pistou. In this variation, a heavier dose of tomatoes will give you a summery reminder as winter closes in. According to Jackie, All this tomato growing and preserving couldn’t go by without attempting a few new recipe ideas in the kitchen and in a departure …
Recipe for Monkfish with cream of peas ”a la Francaise”
August 15, 2016
On a recent trip to Uzès, Chef Eric Fraudeau of Cook'n with Class (Uzès and Paris) created this recipe for Monkfish with cream of peas at a market cooking class. It was delicious and a clever pairing of the pea soup base with the smoky bacon.…
Taste and Savour Juicy Gold the Cavaillon Melons of Provence
June 28, 2017
Celebrated Fruit – Cavaillon Melons Nutmeg barely tolerates melons, in her opinion, the green honeydew version found in airport “fruit salads” should be outlawed. Watermelon and its variations without seeds or in ghastly yellow only belong on a picnic table with many children around. The orange cantaloupe is the only melon that Nutmeg will consider …
Provence in a Bowl Fennel Tomato Soup with Pastis
July 7, 2016
In his easy recipe, David has combined iconic tastes of Provence – tomatoes, fennel and Pastis – into a bowl (original Cocoa & Lavender post here). In summer months, local market stands showcase tomatoes of every description from trendy multi-coloured heirloom varieties to a Provencal version of the juicy beefsteak to tiny cocktail versions. Fennel grows wild …
No Comment