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The Best Fresh Pea Soup

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“I'm not a pea person. The only time I ever chose to eat peas was fresh, cold peas in a big salad slathered in ranch dressing. Then I was at Trader Joe's and this bag of frozen, organic peas was calling my name. I found this recipe in The Cook's Encyclopedia of Vegetartan Cooking by Linda Fraser. This soup is amazing and easy. It can be an elegant start to a full course meal or just a simple, easy dinner served with a salad and crusty bread. Either way, you won't be disappointed. This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. Sounds good to me.”

Ingredients Nutrition

  • 2 tablespoons butter
  • 2 -3 shallots, finely chopped
  • 3 cups thawed frozen peas (can use fresh)
  • 3 -4 tablespoons whipping cream (optional)
  • salt & freshly ground black pepper
  • crouton, to garnish


  1. Melt butter in a heavy saucepan or flameproof casserole. Add the shallots and cook for about 3 minutes, stirring occasionally.
  2. Add 2 cups water and the peas, and season with salt and pepper.
  3. Cover and simmer for 12 minutes, stirring occasionally.
  4. When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.
  5. Place soup back into the saucepan, stir in the cream, if using, and heat through without boiling. Season with salt and pepper and serve hot garnish with croutons.

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