Fresh Pea Soup

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

If the peas are particularly young and fresh, water may be preferable to chicken stock as a cooking liquid. The heart of a small lettuce, finely sliced, may replace the onion for added freshness of flavour. This soup is also delicious chilled.


  • 3 leeks, finely chopped
  • 1 onion, finely chopped
  • 2 oz (50


Sauté the leeks and onion in the butter in a heavy saucepan until tender. Sprinkle in the flour and stir to mix. Stir in the stock, bring to the boil and add the mint and peas. Cook, covered, for about 15 minutes, until the peas are tender. Remove the mint. Purée the mixture through a food mill or in batches in an electric blender. Return to the clean pan. Bring to the boil and add salt and pep