Pea Soup. Not fog, a fab.u.lous Soup.

OK, OK. I know pea soup is a simple thing and you probably don’t even need a recipe. But just in case you do, here is mine. It is so delicious (a much used word but so often the only one that does a taste justice) and it’s also easy to make. I have eaten it three times this week. For some reason I just can’t get enough of its velvety, moreish taste.

Frozen peas – well most of us keep those in the freezer, so that’s easy. But it’s essential to use shallots instead of regular onion and the single cream is a must!

Pea soup. Not fog, a fab.u.lous soup.

Recipe by Grace


Total time




  • 1 – 2 tbsp olive or rapeseed oil

  • 6 medium size banana shallots, chopped

  • 400g frozen petit pois

  • 100 – 200ml single cream

  • 600ml chicken or vegetable stock


  • Add the oil to a deep frying pan on medium heat and when warm, add the shallots and cook for 5 – 10 mins until translucent but not caramelised.
  • Bung in the frozen peas and stock and bring to the boil. Reduce the heat and then simmer for 10 mins. Season with sea salt and freshly ground pepper.
  • Add the cream and blend in a liquidiser until a smooth consistency.
  • Serve in warmed bowls. Fabulous with artisanal bread and lashings of butter.

Cook’s Tip

  • Can be frozen if you can manage to save any for another day!
  • Quantities easily halved if you want to serve two people
  • Add garlic if liked, 2 cloves sliced. Cook at the same time as the shallots.
  • Based on a James Tanner recipe

Check out our other super soup recipes here

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1 month ago

In How to Eat by Nigella Lawson was a simple Frozen pea soup – very similar to this recipe – but with mint added. It is one of my favourite soups – quick and easy. Will try this soup but with the addition of mint. Thanks.

Annabel & Grace
1 month ago
Reply to  Sarah

Agree, mint would be an excellent addition. I just fancied the creamy sweetness of the peas without the freshness of mint. Am sure it will be absolutely delish. Best wishes, Grace