Look at that color!

.… you make green peas soup. And how life handed you peas? You sent your husband and your son grocery shopping. You asked for a small bag of frozen peas. You forgot that for an engineer, “small” does not mean much because it is a relative term. Needless to say, said husband and son came back with 5 pounds of frozen peas. From this incident, this soup was born.

Green Peas Soup

Yield: 6 (1/14 cup) servings


1 Tablespoon oil

1/4 teaspoon red pepper flakes

1 medium red or yellow onion, roughly chopped

3 cloves garlic, smashed and roughly chopped

4 cups frozen peas

4 cups low sodium chicken or vegetable broth

1 tablespoon fresh dill, chopped (optional)

Bacon lardons for garnish (optional)

Salt and black pepper, to taste


In a large pot, heat the oil over medium heat. Add the red pepper flakes and cook for about 30 seconds. Add onion and cook, stirring from time to time, until translucent, for about 5 minutes. Add the garlic and cook for about 1 minute, until fragrant. Add the peas an the broth. Cook for about 5-10 minutes, until soft.  Season with salt and pepper.

In a blender, puree the soup in 2 batches until very smooth. Return soup to the pot and bring it back to boil. Remove from heat and add the dill (if using). Ladle into bowls. If desired, garnish with bacon lardons.