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.
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