This lively spring green pea soup is creamy and light; It’s topped with crunchy rye croutons and chive blossoms for a lovely garnish.
Spring is finally here in Indianapolis, with trees and tulips in bloom, asparagus and spring peas, and that pungent smell of chives from a freshly cut lawn (chives are a creeping weed in our neighborhood!). We’re excited to bring you this spring celebration recipe from our friend Sarah Copeland, whose new vegetarian cookbook Feast caught our eye. Read on for this green pea soup recipe.
Related: 10 green food recipes
About the book: Party
Not only is Sarah the kindest, sincerest soul, her cookbook Feast is brilliant, creative and was nominated for a James Beard Award. The book is full of delicious and beautifully designed vegetarian dishes that are organized both seasonally and functionally (like meals for a crowd versus small meals, which we love). We picked this green pea soup highlight for you that we knew would be fun to photograph with the chive flower garnish.
Are chive flowers edible?
You may be wondering: are chive flowers edible? Indeed they are! We love growing them in our garden or in pots on our steps. How do you find chive flowers if you don’t grow them yourself? I ran to our local farmers market and was lucky enough to find two bunches of chives with flowers.
We recommend growing your own chives at home in a pot or in the garden, but the nearest farmers market may have a bunch. Either way, it’s an incredibly fun way to use chive flowers — and they end up being pretty delicious! And while the soup looks a bit fancy, it’s actually quite easy to make.
Want more with chives? Try chive eggs or many of our best chive recipes!
Croutons for soup
This pea soup is deliciously creamy, simply made with green peas, vegetable broth and wasabi for a little kick! This is one of our favorite pea recipes so far. This recipe also includes rye croutons for the soup which makes for an amazing crunch! We made croutons for the soup with standard bread, like in our artichoke and tomato soup. But we had never tried rye croutons! They bring just the right amount of flavor and crunch to a lively spring pea soup.
This Green Pea Soup recipe is…
Vegetarian. For gluten free, omit the croutons.
The description
This lively spring green pea soup is creamy and light; It’s topped with crunchy rye croutons and chive blossoms for a lovely garnish.
- 1 tbsp Extra virgin olive oil
- 2 thick slices of wholemeal rye bread, cut into small cubes
- Sea salt and freshly ground pepper
- Fresh chives with blossoms for garnish
- 2 ¾ cups vegetable soup
- 10 ounces fresh or frozen peas
- ¼ teaspoon Wasabi powder or paste (optional)
- ¾ cup whole plain yogurt
- Finishing oil for drizzling (we used olive oil)
- Heat the olive oil in a small skillet over medium-high heat. Toss bread cubes in oil, using tongs or a heat-resistant spatula, to brown on all sides for about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to a day in advance; just make sure you cool them completely and store them in an airtight container.)
- Remove the chive blossoms from the chives and chop the green shoots.
- In a large saucepan, heat broth over high heat until simmering. Add peas and cook until light green and just cooked through, 8 to 10 minutes. Remove from heat and use an immersion blender or blend soup in batch blender until smooth, about 3 minutes. Add wasabi (if using) and season with salt and pepper. Add yogurt and blend until smooth and slightly creamy, 2 to 3 minutes. Return to the pot and keep warm over low heat until ready to serve.
- Pour the soup into bowls, garnish with croutons and drizzle with olive oil. Season with pepper and sprinkle generously with the chopped chives and their blossoms. Serve hot.
- Category: main course
- Method: Cook
- Kitchen: American
Keywords: Pea Soup, Vegetarian, Chive Blossoms, Healthy, Healthy Soup, Peas, Spring, Chives
Looking for more soup recipes?
Aside from this green pea soup recipe, here are some other soups we love:
