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Chilled Sugar Snap Pea Soup

Rated as 4.27 out of 5 Stars

"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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3 h 30 m servings 84
Original recipe yields 6 servings (6 cups)


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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
  6. 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 84 calories; 3.6 9.4 2.8 7 670 Full nutrition

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Read all reviews 13
  1. 15 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

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!

Most helpful critical review

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.

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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!

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 ...

Super easy! Substituted frozen peas for snap peas and it turned out great! Will definitely make again :)

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 m...

loved it! Perfect cool soup.

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 ...

This is absolutely delicious!!

I made it as written, but was a little sloppy with the cayenne so it was spicy! Very good, and next time I'll use a bit less heat and a touch more mint. Very refreshing soup and used my CSA veg...

FABULOUS soup!!! 10 STARS!!