Chilled English Pea Soup | CUESA

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Chilled English Pea Soup


Leif Hedendal, local chef.

This recipe was demonstrated at CUESA’s Market to Table programs on May 24, 2008.

Serves 4


3 cups English peas, shelled
¼ cup crème fraîche ( I prefer to use crème fraîche from Cowgirl Creamery)
2 tablespoons fresh mint leaves, chopped
1 ½ teaspoons sea salt
Fleur de sel, to taste


  1. Put a large pot of salted water on to boil. Meanwhile, soak the peas in ice water. This helps them to retain their vibrant green color.

  2. Blanch the peas in the boiling water for 1-4 minutes, depending on the maturity of the peas. They should be cooked until just tender; 2 or 3 minutes is usually best. Strain your peas and then get them into a bowl of ice water immediately.
  3. Place the cold, cooked peas in a blender with the sea salt and cover with cold water. Blend until very smooth.
  4. At this point the soup can be served, or if you would like a smoother, silkier texture, pass the soup through a fine mesh strainer.
  5. Whip the crème fraîche with a whisk just until soft peaks form. Be careful, as crème fraîche is easily over whipped.
  6. Distribute the soup into bowls and garnish with a dollop of the whipped crème fraîche, some mint, and a bit of fleur de sel.



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