Eat Your Peas Please! A Delicious and Nutritious Soup that Kids Will Love

Peas still remain a late spring/early summer a favorite for many gardeners and farmers market shoppers. Yes, there are plenty of pea-haters, but when you love peas like many of us do, you are thrilled to see there arrival in the garden and markets–and cherish their short stay.

Gardeners start peas early–St. Patrick’s Day by tradition, and it takes most of the past three months for these tiny treats to make their way to our plates. The early ones are tiny gems sweet crunch that you can just pop in your mouth like candy. Peas taste great raw when they are very young, and as they grow fatter, get a bit starchier and make a wonderful thick soup.

Here a recipe that highlights peas fresh, sweet flavor and satisfying texture, a classic cold mint-infused English pea soup. In past summers, Boys Club of NY campers kicked off their their first STEM garden education session with a sensory tour of the garden and a cup of this sweet savory treat. For more about the STEM program at Campos, see, “Boys Club Summer Program Kicks Off with Garden Tour and Tasting.”


Print Recipe
Fresh Pea and Mint Soup with Sheep’s Milk Yogurt
This soup is served cold and makes a great picnic soup, but will work just as deliciously served hot. The mint stands out to accent the creamy tang of the yogurt.
  1. Melt butter in a large saucepan over medium heat. Add onion and saute about 5 IMG_9832minutes, until softened and translucent. Add peas, stir to coat. Add water or vegetable stock. Bring to a boil, reduce heat to low and simmer until peas are tender, about 5-10 minutes.
  2. Remove pan from heat. Add herbs. Puree soup in a blender in batches, or with an immersion blender. Add more water or stock if soup is too thick, and puree until smooth. Add lemon juice, then salt and pepper to taste. Pour soup into large bowl and refrigerate until chilled, at least two hours.
  3. To serve, whisk 1/4 cup of the yogurt into soup. Taste and adjust seasoning, if necessary. Ladle soup into four bowls and garnish with a dollop of remaining yogurt and 1/2 teaspoon of chopped chives.
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