Cream of English Pea Soup

Simple soups are often the best and this can certainly be placed in that category. Tender English peas are elevated into an elegant but simple soup, wonderful served warm or chilled.

For many of us our first or perhaps the only exposure to English peas happened to be of the canned variety. Sadly, for the lovely green pea this process of preserving often leaves the crisp, green beauties lackluster and well, somewhat mushy. And finding fresh English peas can be a bit of a challenge. Luckily, this soup is made with perfect little frozen peas.

These little gems are paired with sautéed sweet onion then gently cooked in just a touch of chicken stock. Blended with a luscious béchamel sauce creating a glorious creamy soup. Add a touch of dry mustard, cracked black pepper, freshly grated nutmeg and a touch of kosher salt to round things out.

Whether the meal is casual or formal, this soup is a great addition to your spring menu. Serve it as an appetizing first course, as a side or on its own as the main course.

What a beautiful way to transform the simple English pea – all dressed up in this lovely creamy soup!

Cream of English Pea Soup

6-½ tablespoons butter, divided

1 cup chopped sweet onion, about 1 small onion

2 packages frozen organic English peas, 10-ounces each, about 5 cups

¼ cup chicken stock

½ teaspoon freshly grated nutmeg

1-½ teaspoons dry mustard

5 tablespoons flour

1-½ teaspoons kosher salt

¾ teaspoon freshly cracked black pepper

4-½ cups milk

¾ cup half and half

Sour cream for garnish, optional

Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the chopped onion and cook until tender, about 5 to 7 minutes. Stir in the peas and the chicken stock and cook for about 4 to 6 minutes stirring occasionally until the peas are warmed through and bright green.

Add the nutmeg and dry mustard to the cooked peas and onions. Remove from heat and set aside while you make the sauce.

In a large saucepan, melt the remaining 4-½ tablespoons of butter over medium heat. Whisk the flour into the butter until smooth.

Add the kosher salt and the black pepper, whisking into the butter and flour. Cook for about 3 minutes.

Whisk the milk into the butter and flour. Continue cooking over medium heat until the mixture thickens slightly about 20 minutes, stirring occasionally with a whisk. Pour the sauce into the peas.

Using an immersion blender, purée until smooth.

Return the pan to a medium heat, pour the half and half into the soup and heat until warmed through. Garnish with a touch of sour cream if desired.

Serves 4 to 6. This soup is also wonderful well chilled.