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Chilled Pea Soup

adapted from "River Cottage Veg" by Hugh Fearnley-Whittingstall and my memories of the chilled pea soup from Heirloom St. Paul
Author Jane


  • 1 tablespoon sunflower seed oil
  • 1 tablespoon unsalted butter
  • 1 medium white onion finely chopped
  • a few sprigs of thyme leaves only
  • 1 quart vegetable broth recipe follows
  • 1 lb. fresh shelled peas or frozen peas
  • 1/4 cup flat leave parsley destemmed and chopped
  • 1/4 cup sorrel chopped (if you can't find sorrel substitute fresh lemon juice from 1/2 lemon and increase parsley to 1/2 cup)
  • salt and pepper
  • mint leaves julienned to garnish
  • extra virgin olive oil to finish


  • Heat the oil and butter in a large saucepan over medium low heat. Add the onions and thyme and sauté for about 8 minutes or until onions are softened and translucent. (do not brown)
  • Add the the vegetable broth, peas (reserve a small handful for garnish), parsley and sorrel or lemon. Season with salt and pepper and simmer for about 5-7 minutes or until peas are tender.
  • Cool slightly and purée the soup in a blender or with an immersion blender. Adjust seasoning if needed.
  • Chill for about 4 hours and then garnish with reserved peas, mint and a drizzle of extra virgin olive oil.