peppery pea soup

After spending most of the day laboring over a shahi subz biryani for tomorrow’s special dinner, followed by an hour-long walk in the rain, I wanted to eat something warm and comforting, but quick. I was in no mood for making an elaborate dinner. What came to mind was pea soup. A humble pea soup can be cooked a thousand different ways and can be made to suit most occasions and seasons. Served chilled, it can be perfect for a summer or spring lunch. All you really need is some peas and a blender. Rest of it can be put together based on the state of your fridge and pantry 🙂

Today’s version was meant to be eaten warm given the aforementioned weather situation! I also added a lot of garlic and cracked black pepper to amp-up the warmth factor. The ingredients below will make one large bowl of soup, enough to fill one person.


  • 1 cup frozen peas
  • 2-3 scallions
  • 3 cloves of garlic
  • 1/2 tablespoon heavy cream
  • Freshly ground/crushed black pepper
  • Olive oil and Salt
  • Grated pecorino romano or parmegiano reggiano for garnish


1.  Heat a little olive oil in a pot and add roughly sliced garlic.

2. Add chopped up scallions and saute for 1 minute.

3. Add thawed peas, or if you are feeling too lazy, just add them frozen.

4. Once the peas are coated with oil, add salt and pepper.

5. Add about a cup of water and cook until peas are done. Don’t over cook them. It should take just about 1-2 minutes for this much quantity.

6. Transfer to a blender and purée.

7. Put the puréed mixture back in the pot. Don’t boil it, just simmer for a few seconds while mixing in the cream.

8. If it’s too thick, just add some water and heat through. If it is too thin, add a little more cream.

9. Check for salt and pepper, sprinkle the cheese and serve with toasted bread.

There is nothing sacrosanct about the proportions or ingredients I used. You can easily use butter instead of/in addition to olive oil. If you don’t have heavy cream, just add a little milk or half-n-half; but use a little less water if you are using milk. Water can be replaced with vegetable/chicken stock of any type. Use a white or yellow onion if you don’t have scallions. I wouldn’t use a red onion here, partly due to its stronger taste and also because I want the soup to look very green. I also like to add some roasted cumin powder sometimes in place of black pepper. And of course, you can always use fresh peas instead of frozen!

One thought on “peppery pea soup

  1. Based on a Nigella recommendation I add a spoonful of store bought pesto to pea soup. Works really well.

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