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!
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Filets de Lotte aux Tomates et aux Petits Pois by Elizabeth Bard
September 4, 2015
seafood recipe comes from Elizabeth Bard's latest book Picnic in Provence: A memoir with Recipes. The Monkfish (lotte in French) is prepared with fresh tomatoes and peas for a simple and elegant main course. …
Recipe for Marseille Classic Bouillabaisse
October 16, 2015
The fish scraps and a few herbs were thrown into a pot of boiling salty water. This meagre meal marked the end of a long day for the fishermen of Marseille. Fast-forward to today, and this fish soup is no longer considered a humble meal. You can read more about the origins of Bouillabaisse here. …
Puff Pastry Appetizers with Pea Purée and Mint
May 2, 2025
Inspired by spring flavours, I created this healthy pea purée and mint cream puff pastry appetizer for a Melissa’s Produce influencer competition. The recipe uses the following Melissa’s Produce products: watermelon radish, English cucumbers, Meyer lemon, fresh mint, green peas, and cilantro. This appetizer is a colourful, crunchy, creamy, – and healthy – option for …
Make Provencal Fish Soup From Scratch It’s Worth it
May 4, 2018
Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse…
No Comment