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Sweet Pea Soup with Early Chives

A delightful light soup that heralds the arrival of spring.


  • 1 ½ tbsp. unsalted butter
  • 2 c chopped leeks, white and light green parts only (about 3 medium)
  • 5 c fresh or thawed frozen peas, patted dry
  • 1 medium Yukon Gold Potato (about 8 oz) peeled and cut into ½” cubes
  • 1 tsp kosher salt, plus more if needed
  • 5 ½ c chicken stock
  • ¾ c sour cream, divided
  • ¼ tsp freshly ground nutmeg
  • 1/8 to ¼ tsp cayenne pepper
  • ½ tbsp. chopped fresh chives


  1. Heat butter in a medium pot over medium-high heat.  When hot, add leeks and saute, stirring until softened (about 4 minutes).  Add peas, potatoes and 1 tsp salt.  Cook and stir a few seconds more.  Add stock and bring mixture to a simmer.  Reduce heat and cook at a gentle simmer until vegetables are very tender (15-20 minutes). Do not overheat the soup or the peas will lose their bright colour.
  2. Purée the soup using an immersion blender, then run through a food mill at the smallest setting. This second step creates a velvety smooth soup, without the unpleasant sharp bits of pea shell. Whisk in ½ c sour cream.  Then whisk in the nutmeg, cayenne pepper and any additional salt to taste. (Soup can be made up to1 day in advance; cool, cover and refrigerate.  Reheat by stirring over medium-low heat.)
  3. To serve, ladle soup into 6 bowls and garnish with a dollop of sour cream and a sprinkle of chives.
  • Author: Helen Kain


  • Serving Size: Serves 6.