Garden Fresh Green Pea Soup

March, April, May

Courtesy of Terry Thompson-Anderson, The Texas Food and Wine Gourmet
Illustration by Bambi Edlund


Garden Fresh Green Pea Soup


For 4 Person(s)


  • 2 tablespoons Texas Olive Ranch extra-virgin olive oil
  • 3 large fresh green onions, chopped, including green tops
  • 2 teaspoons minced fresh Mexican mint marigold
  • 1 teaspoons minced fresh mint, heaping
  • 1/8 teaspoons cayenne pepper
  • 1/4 teaspoons freshly ground black pepper
  • 3 cups helled fresh green peas, or one thawed 10-oz. bag frozen green peas
  • 4 cups rich chicken stock, preferably homemade
  • 1/4 teaspoons kosher salt, plus more to taste
  • 1 cups heavy cream
  • 4 tablespoons sour cream
  • 4 tablespoons cucumber, peeled, seeded and very finely chopped

Garden Fresh Green Pea Soup Directions

  1. Heat the olive oil in a heavy 4-quart saucepan over medium heat. When the oil is hot, add the green onions, Mexican mint marigold, mint, cayenne pepper and black pepper. Sauté, stirring often, until the onions are wilted—about 3 minutes.
  2. Stir in the peas, add the chicken stock and bring the soup to a rolling boil. Reduce the heat, add kosher salt to taste and let the soup simmer for about 20 minutes, or until the peas are very tender.
  3. Puree the soup in batches in a food processor or blender. Return the soup to a clean pot and cook for 30 minutes, or until the soup is slightly thickened. Stir in the heavy cream and cook just to heat through.
  4. Serve hot, in rimmed soup bowls, with a tablespoon of sour cream in the center of each bowl. Toss the finely chopped cucumber with the ¼ teaspoon of salt, blending well. Scatter a portion over the sour cream and serve.