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    Green Pea Soup

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    Green Pea Soup

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • 1 bay leaf, tied together with the thyme, parsley and mint
    • 3 sprigs thyme
    • 4 sprigs parsley
    • Small bunch of mint
    • 2 blades mace
    • 2 cloves
    • 4 black peppercorns
    • 1.2kg (shelled weight) fresh peas (about 3kg in pods)
    • 50g spinach
    • 2 little gem lettuces, shredded
    • 2 leeks, trimmed and diced
    • 8 celery stems, finely diced
    • 20g butter (optional)


    1. Place the herbs, mace, cloves and peppercorns in a large pan along with 2 litres water. Cover. Bring to the boil. Add 800g peas. Cook briskly, uncovered, for 30 minutes or until the peas are very soft.
    2. Meanwhile, wash the spinach, remove the stems and shred the leaves. Mix with the lettuce, leek, celery and remaining raw peas.
    3. Remove the herbs and spices from the cooked peas. Liquidise the peas and their liquid. Push through a sieve into a clean pan. Season. Set over a medium-high heat. When boiling, add the prepared vegetables. Cook until the celery is tender - about 15 minutes. (You can, if you like, add the spinach and lettuce 2-3 minutes before the end of cooking, so they soften less.) Adjust the seasoning. Serve. Or melt the butter in a pan, cook to a nutty brown then add to the soup. It tastes good, but turns the soup a sludgy green!

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