Photo: Christopher Baker Photo by: Photo: Christopher Baker

Chilled Sugar Snap Pea Soup

Real Simple SEPTEMBER 2004

  • Yield: Makes 6 servings
  • Prep time:20 Minutes
  • Other:4 Hours, 10 Minutes


  • 2 tablespoons butter
  • 1 cup chopped onion (about 1 medium onion)
  • 1 1/2 pounds sugar snap peas, washed and cut crosswise into ½-inch pieces
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1 cup half-and-half
  • 2 tablespoons chopped fresh chives (optional)


Melt the butter in a large skillet over medium heat. Add the onion and cook 5 minutes. Add the sugar snap peas and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Mix in the sugar and salt and cook 1 minute more. Stir the half-and-half with 3 cups of water in a large measuring cup. Place half the snap-pea mixture in a blender or food processor. Pour in half the water mixture and puree until very smooth, 30 to 60 seconds. Repeat with the remaining ingredients. Pour the soup through a strainer and chill for at least 4 hours. Sprinkle with the chives (if desired) before serving.

Nutritional Information

Amount per serving
  • Calcium: 98mg
  • Calories: 150
  • Calories from fat: 1%
  • Carbohydrate: 14g
  • Cholesterol: 25mg
  • Fat: 9g
  • Fiber: 3g
  • Iron: 2mg
  • Protein: 5mg
  • Saturated fat: 5g
  • Sodium: 214mg

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Chilled Sugar Snap Pea Soup recipe