Bright-Green Pea Soup

To prevent the peas from losing their vibrant color once you've pureed them, the soup must be cooled very quickly.
  • Yield Serves 4
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  • 2 teaspoons extra-virgin olive oil
  • 2 shallots, peeled and thinly sliced
  • 3 cups Chicken Stock to Make 1 1/2 Quarts
  • or Vegetable Stock, or low-sodium canned
  • 3 pounds fresh peas, shelled, or 5 cups frozen
  • 1/2 cup low-fat plain yogurt
  • Kosher salt and freshly ground black pepper
  • Fresh tarragon sprigs, for garnish


  1. In a large soup pot, heat the olive oil over low heat. Add the shallots and cook, covered, until they are soft and translucent. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.

  2. Add the peas and simmer 10 minutes more for fresh peas and 4 minutes for frozen, or until the peas are just heated through and still vibrant.

  3. Puree the mixture in a blender and pour through a wide-mesh strainer into a bowl set in a larger bowl filled with ice and cold water. Stir until cool to the touch.

  4. Stir in the yogurt and season with salt and pepper. Divide among 4 chilled soup bowls and garnish with sprigs of tarragon.

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