Photo by Cathy Nelson Arkle

Sweet Pea Soup

Course Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author adapted from Barefoot Contessa


  • Good olive oil
  • 1/2 cup chopped shallots 2 large shallots
  • 1 tablespoon minced garlic 3 cloves
  • 2 leeks chopped
  • 4 cups chicken stock preferably homemade
  • 2 pounds frozen peas
  • Kosher salt and freshly ground black pepper
  • Fresh chives for garnish - optional


  1. In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and sauté for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and leeks, and cook for 1 minute.
  2. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes.
  3. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time.
  4. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
  5. Reheat the soup and serve. Drizzle with a little olive oil, garnish with chives and serve hot.