Chilled Soup of Mixed Peas
Cuisine: British
Author: Kitchens
  • 1/4 pound sugar snap peas; strings removed
  • 1/4 Cup butter
  • 2 shallots; minced
  • 2 pounds English peas; shelled
  • 2 Cups chicken stock
  • 2 Cups half and half
  • 1/2 Cup creme fraiche or sour cream; see note
  • lemon juice; to taste
  • salt and fresh ground pepper; to taste
  • 1/4 Cup fresh mint
  1. Blanch sugar snap peas 30 seconds in lightly salted boiling water; drain and plunge into ice water to stop the cooking. Julienne the peas and set aside for garnish.
  2. In a medium saucepan melt butter over moderately low heat. Add shallots and saute 1 minute. Add English peas, reduce heat to low, and cook until peas are slightly softened (about 5 minutes). Raise heat to high, add chicken stock, and bring to a simmer. Reduce heat to maintain a simmer and cook 2 minutes. Transfer soup to a blender or food processor and blend until smooth. Chill thoroughly.
  3. Whisk together half-and-half and creme fraiche. Whisk into chilled soup. Season with lemon juice, salt, and pepper. Just before serving, shred basil finely with a knife. Ladle soup into chilled bowls. Garnish the top of each serving with julienned sugar snap peas and a sprig of mint.
Note: Creme fraiche can be found in specialty stores and some well-stocked supermarkets.

This 10-minute soup is made with fresh English peas, then garnished with finely shredded sugar snap peas. The sugar snaps are entirely edible, including the pod, but they require stringing. When purchasing English peas, open a pod or two and sample; the peas inside should be small, firm, and sweet.
Recipe by Recipes at