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!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
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 …
Roasted Butternut Squash Soup a Recipe for Fall Weather
September 15, 2017
Like many soups this one is easy to prepare. The butternut squash (or other variety) gives it a hearty flavour without being too filling. Roasting the squash adds a richer flavour.…
Elizabeth Bard’s Version of Soupe au Pistou
February 2, 2016
This soup is a Provençal classic, practically every every household will have their own variation. This is a perfect autumn recipe from Elizabeth Bard's latest book Picnic in Provence: A memoir with Recipes.…
Creamy Mushroom and Chestnut Soup for Fall Weather
December 9, 2019
Luckily, this recipe for Creamy Mushroom and Chestnut Soup is so delicious it has stopped my brown food colour rant in its tracks.…
No Comment