top of page

PEA SOUP

Pea soup has been eaten since antiquity.  Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period by contrast with the coarse, traditional peasant fare of pease pottage, Potage Saint-Germain, made of fresh peas and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France.

​

Pea Soup

1 cup chicken stock

3 cup water

2 medium potato (peeled and quartered)

1 bunch leaks

1 cup split peas

150 ml (5 oz) fresh cream

salt and white pepper

​

​

​

​

​

​

​

​

​

​

​

​

  • Boil in a pot chicken stock, leaks, shin and potato.

  • When potato and are soft, add the peas

  • When peas are soft, liquidise in food processor

  • Return soup in pot and warm up

  • Serve decorated with swirl of cream.

 

TIPS

 * Pea Soup is traditionally served with croutons. Check the How to make Croutons 

* This soup has a tendency to burn easily. Must watch and stir all the time while reheating.

bottom of page