Velvety Fresh Pea Soup with Chive Cream
Experience the vibrant taste of spring with this delightful Velvety Fresh Pea Soup. Inspired by Ina Garten's classic recipe, this soup combines sautéed leeks and onions with tender, sweet peas to create a creamy and luscious puree that’s comforting yet elegant. The addition of creme fraiche and fresh chives elevates the dish, adding richness and a burst of fresh flavor. While you can use either fresh or frozen peas, both versions yield fantastic results, making it a versatile choice for any season. This dish pairs beautifully with a Roasted Red Pepper Sandwich, creating a truly satisfying meal perfect for a quick lunch or a light dinner.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
unsalted butter
2 tablespoons (melted)
leeks
2 cups (white and light green parts chopped)
yellow onion
1 cup (chopped)
chicken stock
4 cups (liquid)
fresh peas or frozen peas
5 cups or 2 (10 ounce) packages (fresh or thawed)
kosher salt
2 teaspoons (to taste)
fresh ground black pepper
1/2 teaspoon (to taste)
creme fraiche
1/2 cup (for adding to the soup)
chives
1/2 cup (chopped)
garlic-flavored croutons
for serving (as garnish)
Instructions
1
In a large saucepan, melt the unsalted butter over medium-low heat. Add the chopped leeks and onion, and sauté for 5 to 10 minutes until the onion is soft and translucent.
2
Pour in the chicken stock and increase the heat to high, bringing the mixture to a rolling boil.
3
Add the fresh or frozen peas and cook for 3 to 5 minutes, or until the peas are tender. (Frozen peas will only need 3 minutes.)
4
Remove the saucepan from the heat and stir in the kosher salt and freshly ground black pepper.
5
Carefully transfer the soup to a blender in batches: pour 1 cup of the soup into the blender, secure the lid, and blend on low speed. While blending, open the vent in the lid to allow steam to escape, gradually adding more soup until the blender is three-quarters full. Puree until smooth.
6
Continue this process until all the soup has been blended.
7
Return the pureed soup to the saucepan and whisk in the creme fraiche and chopped chives. Taste and adjust the seasoning as needed.
8
Ladle the soup into bowls, garnishing each serving with garlic-flavored croutons. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Fresh Pea Soup with Chive Cream?
It is a creamy, luscious puree made from sautéed leeks, onions, and sweet peas, finished with creme fraiche and fresh chives for an elegant flavor.
Who inspired this pea soup recipe?
This recipe is inspired by Ina Garten's classic pea soup version.
Can I use frozen peas instead of fresh peas?
Yes, you can use either 5 cups of fresh peas or 2 (10 ounce) packages of frozen peas for this recipe.
How long do I need to cook frozen peas in the soup?
Frozen peas only need to cook for about 3 minutes until they are tender.
What parts of the leeks should be used?
You should use the white and light green parts of the leeks, chopped.
What type of stock is recommended for this recipe?
The recipe calls for 4 cups of chicken stock.
How do I sauté the leeks and onions?
Melt 2 tablespoons of unsalted butter over medium-low heat and sauté the chopped leeks and onion for 5 to 10 minutes until soft and translucent.
How do I safely blend the hot soup?
Transfer the soup to a blender in batches, filling it no more than three-quarters full. Secure the lid but keep the vent open to allow steam to escape while blending on low speed.
When should I add the creme fraiche?
Whisk the creme fraiche into the pureed soup after it has been returned to the saucepan.
What herbs are used in this pea soup?
The recipe uses 1/2 cup of chopped fresh chives.
What is the best garnish for Velvety Fresh Pea Soup?
The soup is best served garnished with garlic-flavored croutons.
Is this soup considered vegetarian?
While the tags suggest vegetarian, the recipe uses chicken stock. To make it strictly vegetarian, substitute the chicken stock with vegetable stock.
What side dish pairs well with this soup?
This soup pairs beautifully with a Roasted Red Pepper Sandwich.
How much butter is used in the recipe?
The recipe requires 2 tablespoons of unsalted butter.
How much salt and pepper should I add?
Use 2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper, then adjust to taste.
Can I use a yellow onion for this recipe?
Yes, 1 cup of chopped yellow onion is specified for the base of the soup.
What is the texture of the soup after blending?
The soup becomes a velvety, smooth, and creamy puree.
How many ingredients are in this recipe?
There are 10 main ingredients including the garnishes.
How do I bring the soup to a boil?
After adding the chicken stock to the sautéed vegetables, increase the heat to high until it reaches a rolling boil.
Can I use salted butter instead of unsalted?
You can, but you may want to reduce the additional kosher salt added later to maintain the proper seasoning balance.
How many cups of peas are needed if using fresh ones?
You will need 5 cups of fresh peas.
Should the peas be thawed if they are frozen?
The recipe notes they can be fresh or thawed, but they only need a short cook time either way.
How much creme fraiche is needed?
The recipe calls for 1/2 cup of creme fraiche.
What is the cooking time for fresh peas?
Fresh peas should be cooked for 3 to 5 minutes until tender.
How many cups of leeks are required?
You need 2 cups of chopped leeks.
What temperature should the soup be served at?
The soup should be served hot immediately after garnishing.
Is this a quick meal option?
Yes, it is tagged as a quick meal and an easy recipe.
Can I adjust the seasonings after blending?
Yes, after whisking in the creme fraiche and chives, you should taste and adjust the seasoning as needed.
What kind of croutons are recommended?
Garlic-flavored croutons are recommended for the best flavor profile.
How much chive is used in the soup?
The recipe uses 1/2 cup of chopped chives to provide a burst of fresh flavor.