Quick Chilled Pea Soup

Quick Chilled Pea Soup Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Blending a handful of spinach into the soup enhances the green color and adds subtle earthy notes.



Serves 4
Total time: 18 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 18 Minutes
Total: 18 Minutes

Nutritional Information

Calories 137
Fat 6.2 g
Satfat 1.3 g
Sodium 239 mg


1 (14.4-ounce) package frozen petite green peas
1/4 cup water
2 cups fresh baby spinach
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 cup ice water
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons half-and-half
1/4 teaspoon freshly ground black pepper


1. Reserve 1/2 cup peas from package. Place remaining peas and 1/4 cup water in a microwave-safe dish. Cover with plastic wrap; pierce once with a knife to vent. Microwave at HIGH 5 minutes. Add spinach; cover and microwave at HIGH 2 minutes. Drain and rinse well with cold water; drain.

2. While peas cook, heat a small skillet over medium-high heat. Add 1 1/2 teaspoons extra-virgin olive oil to pan; swirl to coat. Add reserved 1/2 cup peas and 1 minced garlic clove; sauté 4 minutes or until peas begin to brown, stirring frequently. Set aside.

3. Place spinach mixture, 1 tablespoon extra-virgin olive oil, 1 minced garlic clove, 1 cup ice water, chopped fresh mint, fresh lemon juice, and salt in a blender; blend until smooth (about 4 minutes). Add half-and-half; blend until just combined. Pour about 3/4 cup soup into each of 4 bowls; sprinkle evenly with sautéed peas and freshly ground black pepper.


Ann Taylor Pittman,

Cooking Light

April 2013
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