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Spring Pea Soup Recipe

Spring Pea Soup

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Average Rating:

Total Reviews: 8

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  • on October 19, 2012

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    We were introduced to this soup at Chiarello's "Bottega" restaurant in Napa, fell in love with it - and everything else we ate there! even converted a pea-hater! - and all of us kept saying we'd have to figure out how to make it ... Thank you Michael for posting your recipes!!! Followed the recipe, and it tasted as great as we remembered. I like it best when blended as smooth as possible. Tasty whether served hot, warm, or cool; it also froze & re-heated well. Have made it several times & will continue to.

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  • on June 22, 2010

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    We used the immersion blender to puree and didn't put it through a sieve. We didn't have ascorbic acid. This was a delicious soup. Well worth making again. Highly recommended with a LARGE dollop of creme fraiche to stir into the soup.

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  • on June 18, 2009

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    Fresh peas are in abundance now at the local Farmers Market. The soup is so easy to make, and it tastes like heaven. I used homemade vegetable broth (not diluted and served it warm. I'm definitely making this again--it's a big hit with my family.

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  • on March 24, 2008

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    This soup was a perfect starter to our Easter dinner. I did not dilute the stock and I think it turned out much better because of that. I also "lightened" it up a bit by only using about 1/4 cup of heavy cream. It was absolutely delicious. We ate it hot with crunchy bread.

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  • on August 12, 2006

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    We ate it hot - don't much care for cold soup. Will make recipe again.

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  • on April 26, 2006

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    I made this for Easter Dinner and it was great.I would definitely make this again. The recipe was very easy..finding fresh peas was not.

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  • on April 17, 2006

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    Served this at Easter dinner and it was a hgh hit! Everyone loved it even ny husband who doesn't like peas. Will make again!

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  • on May 25, 2004

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    Minimal Prep time also. Excellent room temp or cold soup. Great soup to take to Games, Picnics, BBQs, etc. Travels well. The taste combination was astonishing. Spring timey mild and subtle. The herbs seem to bind the flavors together. Pureed yet with a bit of texture. My choice addition of Ricotta and proscuitto bits, in the end, made it even more creamy smooth and gave the soup a bit of nutty flavor rounding this, already delectable, treat off with an extra crunch.

    Made me linger on and savor every bite. What's pea soup without bacon...

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