Frosty Green Pea Soup

I serve this with toasted whole-wheat bread and sliced red-ripe tomatoes. For a smooth consistency, liquefy in a blender instead of pureeing by food processor. Try to find tiny, tender peas; larger ones won't puree smoothly. For richer flavor, use bacon drippings instead of butter. Prep: 10 minutes; Cook: 16 minutes; Chill: 2 hours.


Makes 4 servings

Recipe from



1 tablespoon unsalted butter
6 large green onions, trimmed and thinly sliced (about 3/4 cup)
1 teaspoon orange zest
1 (16-ounce) bag frozen green peas
3 cups vegetable broth, divided
1/2 cup low-fat buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 large fresh mint leaves
Garnishes: 1/3 cup heavy cream, whisked to the consistency of thin white sauce, and 4 mint sprigs


1. Heat butter in a large heavy saucepan over medium heat 1 minute. Add green onions and orange zest, and sauté, stirring occasionally, 5 minutes or until lightly browned. Add peas, reduce heat to medium-low, cover, and cook 10 to 15 minutes more or until soft, stirring once or twice. If peas threaten to scorch, add a small amount of vegetable broth, and stir.

2. Scoop into a blender or food processor, add 1 cup broth and next 4 ingredients, and puree until smooth. Transfer half of mixture to a large nonreactive pitcher.

3. Add remaining 2 cups broth to pea mixture in blender, and puree at high speed until smooth. Combine with mixture in pitcher, cover, and chill at least 2 hours before serving.

4. Whisk well or homogenize with a blender, and ladle into chilled soup bowls. Garnish, if desired.


Jean Anderson,

A Love Affair with Southern Cooking

July 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note