Recipe courtesy of Ballymaloe Cookery School

Pea and Coriander Soup

This utterly delicious soup has a perky zing with the addition of fresh chilli.
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
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1 1/2 pints (900 milliliters/3 3/4 cups) homemade chicken stock

2 ounces (50 grams/1/2 stick) butter

5 ounces finely chopped (150 grams/1 cup) onion

2 cloves garlic, peeled and chopped

1 green chilli, deseeded and finely chopped

Salt and freshly ground pepper

1 pound (450 grams/4 cups) peas (good quality frozen are fine)

2 tablespoons chopped fresh coriander, plus whole leaves for garnish

Sugar, for seasoning

Softly whipped cream, for garnish


  1. Bring the chicken stock to a boil. Melt the butter on a gentle heat and add the onions, garlic, and chilli. Season with salt and freshly ground pepper and sweat for 3 to 4 minutes. Add the peas and cover with the hot stock. Bring to a boil and simmer for 5 to 8 minutes. Add the coriander and puree the liquid in a blender. Season with salt, freshly ground pepper and a pinch of sugar, which enhances the flavour even further. Serve with a swirl of softly whipped cream and a few fresh coriander leaves sprinkled over the top.
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