We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.

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  • Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.

  • Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.

  • Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.

  • Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.

  • Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

Cook's Note:

If you're not going to use creme fraiche or sour cream for garnish, I highly suggest you squeeze a little bit of lemon juice into the soup.

Nutrition Facts

84.4 calories; protein 2.8g 6% DV; carbohydrates 9.4g 3% DV; fat 3.6g 6% DV; cholesterol 6.7mg 2% DV; sodium 669.8mg 27% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2013
Instead of a leek I used an onion and replaced the chicken broth with turkey broth. This has great flavor with the gentle taste of mint being quite welcome! Read More
(7)

Most helpful critical review

Rating: 2 stars
04/05/2017
I didn't enjoy this soup at all. The soup may be fine overall I believe I just learned that I simply don't like cold snap pea soup. I'll stick to making hot soups in the future. Read More
16 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/16/2013
Instead of a leek I used an onion and replaced the chicken broth with turkey broth. This has great flavor with the gentle taste of mint being quite welcome! Read More
(7)
Rating: 5 stars
09/11/2013
Super easy! Substituted frozen peas for snap peas and it turned out great! Will definitely make again:) Read More
(2)
Rating: 5 stars
06/19/2014
In Columbia County NY we have a bounty of sugar snap peas in the spring. This is a great way to use them. My suggestions: increase the mint by one leaf use a medium mesh strainer to get out the strings that sometimes appear season with Adobo instead of plain salt to give some extra depth of flavor. Hot (with some homemade croutons) or cold with sour cream on top this is a winner. Read More
(2)
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Rating: 4 stars
06/26/2013
loved it! Perfect cool soup. Read More
(1)
Rating: 4 stars
06/03/2014
really good. I preferred it hot to cold but its good both ways. I had a really hard time straining it. When I used the finest mesh it just wouldn't go through. When I used a larger mesh too many strings made it through. But even with a few strings it was great. Read More
(1)
Rating: 5 stars
08/10/2019
I'm starting to get tired of telling Chef John how great his recipes are, but he did it again. A light refreshing soup. Just a bit a spiciness and the tang of some fresh lemon juice in the sour cream and a little more on the soup. I did use fresh peas instead of snap peas. IF you use a Vitamix to blend the ingredients you don't need to strain BUT be careful blending/ chopping. DONT overdo it and add too much air to the soup. It becomes more like whip than soup. Otherwise VERY Refreshing Read More
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Rating: 5 stars
09/16/2018
This is absolutely delicious!! Read More
Rating: 5 stars
05/25/2013
I made this but was on a liquid diet and could not wait for it to cool. It was so good. I did also have it cold and both were extremely good. It is good both ways. Read More
Rating: 2 stars
09/03/2015
Tasteless and watery. Read More
Rating: 2 stars
04/05/2017
I didn't enjoy this soup at all. The soup may be fine overall I believe I just learned that I simply don't like cold snap pea soup. I'll stick to making hot soups in the future. Read More