Easy Pea Soup Recipe (2024)

This recipe is bland. Sweat onions and the white part of leek before adding chicken stock (home made). Then add frozen peas. Cook for an hour! Yes! Then use an immersion blender and leave in the fridge for 24 hours to let the flavours cure. Then it is delicious ☺

This recipe is surprising delicious as written with a few simplifications: Use 3 cups of actual stock in lieu of the very English bouillon cube trick. Use 1 tablespoon oil and a couple of garlic cloves in lieu of "garlic-infused oil." The oil will self-infuse while heating. Season carefuly with salt and pepper. It tastes like pure essence of green peas. Resist the temptation to tart it up into something more than it was meant to be. Also good served cold in summer.

I cook the frozen peas in the chicken stock only one or two minutes after they have completely thawed in the boil. This gives a very fresh/sweet taste to the soup, especially if served cold. A little whipping cream never hurts either.

Sounds good, but you made split pea soup. This is a fresh pea soup using frozen peas and is a completely different dish.

Made this 3 times now. 1st time; fried garlic in oil +scallions, used 3c chicken stock, fresh peas, cooked for a long time on low (~60 min). Turned out amazing, & tasted better the next day. 2nd time; same as above, but used frozen peas & cooked for ~30min. The peas tasted a bit overcooked (like split pea) & lost the beautiful bright green color. 3rd attempt: same as 1st, except used frozen peas & cooked for 5-10 min max. The result turned out similar to 1st attempt w/ great taste & color.

Like others, I used this recipe as a base and WOW it was fantastic and WHERE HAS PEA SOUP BEEN ALL MY LIFE? I used 20 ounces of peas, an onion, a carrot, a scallion, garlic, and a sprig of rosemary. Heated 1 T olive oil with the garlic, then scallion/onion/rosemary, then the rest. So fast, so easy, so cheap, so healthy. 4 servings of 1.5 cups each comes to 200 calories. Hurrah!

This is a very nice soup with little work. I use leeks instead of scallions. Trader Joe's sells 2 trimmed leeks in a bag, which makes for very quick work. I cook the leeks and garlic in the olive oil until soft and transparent before adding the peas. It makes a lovely room temp, cold or hot soup. Garnishing with parmesan and crunched up TJ's Cheese Bites (a staple in my cupboard) adds a nice flourish at the end.

ALL soups benefit from sitting and letting flavors develop. (Homemade is ALWAYS the best!) Thank you for the comment.

absolutely delicious, and easy. I used Swanson Chicken broth - easy, and added a pinch of sugar and dried tarragon.

This dish is not best served immediately. I make it the morning I plan to serve it, then let it sit in the refrigerator for 12-ish hours. It thickens and gains flavor that way. Just reheat it gently before serving.

A great "emergency" soup since I always have frozen peas and Better Than Bouillon on hand. I didn't find it bland, but it's not the typical pea soup with ham and just tastes very strongly of peas. Certainly much better than canned or dehydrated soup in a pinch.

A little whipping cream never hurts ANYTHING! ;)

It really helps to read the article that contains this recipe. Ms. Lawson provides different ways to make the soup.

I couldn’t imagine doing this kind of pea soup without mint but didn’t want to cook my usual recipe who calls for a lot of mint. So, I cooked the peas (much longer than indicated) with few stems of fresh mint, discarded before blending. I used leeks instead of scallions. And, why bother transfering in a blender when immersion blender do a perfect job for such small quantity?Anyhow, at final, it was quick and good. We ate the leftover cold with spoonful of yogurt and chives: delicious!

I love this recipe and make it all the time. This time I added a chopped Yukon gold potato when I added the peas — and it make it even better!

I started to make this and realized I was out of chicken stock of any kind, but I did have lobster better than bouillon. I was worried about making it fishy tasting but the peas crowd it out of the palate. I also sautéed a sugar onion and added a patty pan squash instead of scallions.

NYT recipes are wonderful, but I started following suggested notes from others. Gave this more flavor and depth: 3 cloves of garlic in olive oil for 1 minute, added in white part of one leek with whole chopped onion. Took note to sweat them, then added green part of leek. Slowly heated broth in pot and tossed in the frozen peas and veggies. After letting rest and blending, turned out delicious with a powerful pea taste and aroma!

Great base recipe to play around with. I threw in shallots, fennel and green onion to use up the last of my garden vegetables. Added quite a bit of pepper and left out the parmesan because I forgot about it. Tasted fresh and warming.

Left out parmesan, added lemon juice.

Thank you for this delicious, simple recipe! I used homemade veggie broth and skipped the cheese - still delicious!

This was quite good. I have a blue million zucchini in the garden right now, so I chopped one finely and added it into the scallion/garlic mixture as it sautéed. Added about a teaspoon of sherry vinegar for brightness (does not taste vinegary at that small amount, just lifts the soup a bit). Also, found it a bit watery when puréed so I added more frozen peas, 16 oz total, since in the US that's how our frozen peas are measured.

Surprisingly tasty for how simple it is. I added extra scallions, two cloves of garlic instead of the garlic oil, and a pinch of dry thyme and dry chili flakes. It was easy, light, and made for a nice healthy lunch with some bread.

Lovely recipe! Simple is best. I used pecorino instead of parm, but thats just my taste. Thank you Nigella!

Delicious and couldn't be easier! I use an immersion blender and plain ole olive oil + garlic, making this a one-pan meal that can be ready in 15 minutes. You can even forgo the cheese -- amazingly, the pea flavor alone is sufficient to carry this soup. All of the other ingredients are pantry (and freezer) staples that I almost always have on hand. You can top with cheese, herbs, oil, or whatever else suits your fancy. Or just inhale it unadorned :)

I made this today.... onions, leeks, grated garlic sauted in olive oil until transparent. Then added peas and stirred.. then added chicken broth, brought to a low boil for about 5 -7 minutes...added salt and pepper. then in the blender.. (I use a Vitamix which makes soups creamy with no cream) then back in the pot over low or off until served. wow! it was good! didn't need to add anything else. the peas are so flavorful! I used frozen organic.. but I bet fresh are even better.

A great riffable weeknight recipe, easy and delicious and nutritious. Add toppings -- drizzled oil, hot sauce, green onions, chopped herbs -- and serve with rice for a satisfying meal.

This is a great, simple weeknight meal. Serve with warm crusty bread and some small sides like sliced tomatoes marinated in balsamic or a simple side salad. My two tweaks were to double the garlic used to infuse the oil and use four tablespoons of cheese.

I added a few carrots too, and served cold in a ramekin. Just before serving, poured in a drop of heavy cream & garlic infused oil, mint leaf on side.

Read everyone’s comments so I softened shallots and garlic, and used homemade chicken stock rosemary & some chili. Turned out amazing.