We love to serve Chef Deb’s Spring Pea Soup for guests this time of year. Simple to make and filled with fresh, bright flavors. We think it goes best with a few pieces of toasted G&B sourdough slathered with Chef Deb’s radish butter. Happy spring! (originally published on May 19, 2019)

Spring Pea Soup

  • 1 pound fresh or frozen peas
  • 1/2 cup chopped mint
  • 2 green scallions
  • 2-3 cups cold water
  • 2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 2-3 Tbsp lemon juice
  • for garnish: halved snap peas, chopped radishes, crème frâiche and edible flowers.

Add peas, mint, scallions, water and salt to a blender and process for 3-4 minutes. Before serving, add extra virgin olive oil and lemon juice. Salt and pepper to taste.

Garnish each serving with snap peas, chopped radish, creme fraiche and edible flowers. Makes 3-4 serving

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