Pea and Pear Soup

Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr 30

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

This is an unlikely-sounding combination that’s intriguingly delicious; it is as good cold as it is hot.


  • 500 g (1 lb) frozen peas, defrosted
  • two 411 g cans of pears in na


  • Cook the peas in salted water for a few minutes until tender. Drain. Purée the peas, pears and mint or mint jelly with the chicken stock in a liquidiser or food processor. Pour the soup through a sieve into a medium-size pan, pushing the peas through with the back of a wooden spoon. Heat the soup through and season it to taste with salt and white pepper. Serve it immediatel