Shropshire Pea Soup is a creamy, healthful, tasty soup that brings smiles to faces and warmth to the body. Deeelish! Serve with a crusty country bread.

Chilled Soup of Mixed Peas

Shropshire Pea Soup
Recipe type: Soups and Stews
Cuisine: British
Serves: 4 servings
  • 1/2 stick (4 Tablespoons) 2 ounces (50 g) unsalted butter
  • 1 small onion, skinned and finely chopped
  • 2 pound (900 g) fresh peas, shelled (frozen may be substituted)
  • 2 pints (1.1 litres) chicken stock
  • 1/2 teaspoon (2.5 ml) superfine granulated sugar (caster sugar)
  • 2 large sprigs of fresh mint
  • salt and freshly ground pepper
  • 2 egg yolks, from medium eggs
  • 2/3 Cup (150 ml) 1/4 pint heavy cream (fresh double cream)
  • sprig of fresh mint to garnish
  1. Melt the butter in a large saucepan, add the onion and cook for 5 minutes until soft.
  2. Add the peas, stock, sugar and sprigs of mint. Bring to the boil and cook for about 30 minutes.
  3. Put the soup through a fine sieve or puree in a blender.
  4. Return to the pan and add the seasoning.
  5. In a bowl beat together the yolks and fresh cream and add to the soup.
  6. Heat gently, stirring, but do not boil otherwise it will curdle.
  7. Transfer to a soup tureen and garnish with a sprig of fresh mint.


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