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Pea Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Soup
Cuisine: American
Servings: 4 servings
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups sliced leek, white and pale green parts only
  • 1/2 cup diced celery
  • 1 tablespoon minced garlic
  • 4 cups water
  • 4 cups frozen (or fresh) English peas
  • 1 cup spinach leaves
  • 1 tablespoon fresh mint, chopped
  • 1/4 cup parsley
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon lemon juice (about half lemon)
  • Garnish suggestions: wild mushrooms, mixed green shoots, drizzle olive oil, sauteed snow peas
  • sea salt and freshly ground pepper to taste
  1. Heat the olive oil in a large saucepan over medium heat. Add the sliced leek and celery and cook until the vegetables soften about 8 minutes.
  2. Do not overcook or let them color. Add the garlic and cook for 1 minute, or until fragrant. Add the water, bring to a boil and reduce the heat to a simmer.
  3. Add the peas and cook until soft, about 5 to 8 minutes. If using frozen peas, just cook until defrosted. Add the parsley, thyme, and spinach. Simmer for 1 minute, then remove from heat.
  4. Transfer to a blender (or use an immersion blender) and blend until smooth. Season to taste, and top with the mint and garnish of choice. Drizzle olive oil and lemon juice before serving.