Spring is around the corner and that means young sweet peas are beginning poke through the dirt ready to begin their climb up the vines and ripen into tiny green beads of deliciousness. This is the time to make a delicious chilled or warm Rosemary Pea Soup.
The velvety texture and the sweetness from the leeks and peas is nicely tempered by the earthy flavor and aroma of fresh rosemary. This soup is delicious chilled or heated, but please note that the amount of salt for each style varies.
Cold foods require a little more salt to amp up flavor and this is done while the soup is hot. It takes a little finesse to get it right – as soon as the salt is a little too prominent for a hot mixture, stop. Chill. If you aren’t sure what temperature you want to serve the soup, season it for the hot version.
To fix an already chilled soup that isn’t properly seasoned, take a ladle or two of soup and heat, either on the stovetop or in the microwave, and add the salt necessary for the cold version. Stir to dissolve and add back to the cold soup.
Use our herb crouton to make a garnish and use finely minced rosemary, serve with a chilled Rosé, and celebrate the arrival of spring – finally!
To Make the Soup
Heat the oil over medium heat in a covered 7-quart Dutch oven or large saucepan. Stir in the leeks, scallions, garlic, rosemary, salt and pepper, cover and sweat for 5 minutes, stirring once. If the vegetables are browning, lower the heat a little.
Stir in the stock, bring to a boil, lower the heat and cook for 20 minutes. Add the peas and cook for 5 minutes more.
Puree the soup in batches in a food processor or blender – be careful of the steam, or in the pan with an immersion blender.
The texture should be smooth and velvety.
Place the bowl in an ice bath to cool
Serve in small cups with three croutons each for a lovely appetizer or starter course.
See our video on how to safely blend hot ingredients.
Watch the Rosemary Pea Soup video here.
PrintRosemary Pea Soup
A delicious, versatile Pea Soup that can be served chilled or hot. Top with crunchy rosemary croutons and celebrate the arrival of spring and spring produce!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 quarts 1x
- Category: Soup/Appetizer
Ingredients
Chilled Pea and Rosemary Soup
¼ cup unsalted butter
2 cups thinly sliced leeks (whites and light greens), thoroughly rinsed and drained (about 2 leeks)
½ cup minced shallots (about 3 shallots)
½ cup diced celery (about 1 stalk)
¼ cup rosemary leaves only
1 tablespoon coarse salt*
½ teaspoon freshly ground pepper
6 cups vegetable stock or water
6 cups fresh shelled peas or 2 packages (10 ounces each) frozen peas
Garnish
Rosemary Croutons
Instructions
For the Rosemary Pea Soup:
Heat the oil over medium heat in a covered 7-quart Dutch oven or large saucepan
Stir in the leeks, scallions, garlic, rosemary, salt and pepper, cover and sweat for 5 minutes, stirring once. If the vegetables are browning, lower the heat a little.
Stir in the stock, bring to a boil, lower the heat and cook for 20 minutes.
Add the peas and cook for 5 minutes more.
Puree the soup in batches in a food processor or blender – be careful of the steam, or in the pan with an immersion blender. The texture should be smooth and velvety.
Place the bowl in an ice bath to cool
Serve in small cups with three croutons each.
Notes
*Reduce the salt by 1 teaspoon if serving warm or hot
