Cold Pea Soup

Go green this summer with this delicious pea soup recipe. Pick the veggies up from your local farmer’s market to bring out the best taste. Prepare it the day before and it will be chilled and ready to serve at your next summer party.


3 tablespoons unsalted butter
1 medium onion, chopped
1 1/2 teaspoons kosher salt, plus more to taste
6 cups shelled sweet peas (or 2 16-oz frozen)
1 cup plain Greek yogurt
Freshly ground black pepper
1/2 cup Herbed Olive Oil


Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6–8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.

Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if the soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill for at least 2 hours or up to overnight.

Soup can be made and chilled for up to 2 days. To serve, divide soup among bowls and top each with a swirl of herbed olive oil.

Recipe from Epicurious

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