Spring Pea Soup

The Beekman 1802 Heirloom Vegetable Cookbook
There's still a little chill in the air when the first peas are ready for picking. This soup is perfect in the spring when young lettuces are around.

  • 2 tablespoons unsalted butter
  • 2 leeks, thinly sliced and well washed
  • 6 cups tender green lettuce leaves, well washed and dried
  • 1/3 cup fresh mint leaves
  • 2 cups shelled fresh green peas (see Tidbit)
  • 3/4 teaspoon coarse (kosher) salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups chicken or vegetable broth
  • 1/3 cup heavy cream
  • 2 teaspoons fresh lemon juice
In a large saucepan, melt the butter over medium-low heat. Add the leeks and cook, stirring occasionally, for 10 minutes, or until tender.

Add the lettuce and mint and cook for 5 minutes, stirring occasionally, until the lettuce is very tender.

Stir in the peas, salt, and pepper and stir to combine. Add the broth and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes, or until the peas are tender and the flavors have blended.

Working in 2 batches, transfer the soup to a blender and puree until smooth. Add the cream and lemon juice and blend. Serve hot.

Tidbit: To get 2 cups of shelled peas, you'll need to start with about 2 pounds of peas in the pod, so feel free to use frozen peas here (we'll never tell).
Yield: 
Serves 4
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

Top Recipes

Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.