Fresh Pea Soup with Chili Croutons

Fresh Pea Soup with Chili Croutons

A recipe for a pureed pea soup topped with chili croutons.

Citrus Olive Oil Cake Recipe


For the soup:

2 tbsp olive oil

2 cups leeks, only white & light green parts, chopped (save tops of leeks for making stock)

2 cloves garlic, minced

4 cups vegetable stock

5 cups fresh peas

1 tsp salt

1/4 cup creme fraiche

Chives chopped for garnish

Pea tendrils for garnish

For the croutons:

1 cup safflower oil

3 tablespoon crushed chili flakes

¼ tsp salt

1 loaf crusty bread, cut into 1 inch cubes


For the croutons:

Preheat the oven to 350.

In a medium saucepan over medium-high heat, combine oil, chili flakes, & salt.

Cook over heat for 5-7 minutes, stirring often. Be careful to not let it smoke.

Remove from heat, cool to room temperature, and store at room temp in a glass jar. Place your cubed bread on a baking sheet, drizzle with chili oil and a bit of salt.

Bake until crispy, about 15-20 minutes, stirring half-way through.

For the soup:

In a large saucepan over medium heat, add oil until warm, sweat until tender & translucent in color, about 8 minutes. Add minced garlic clove & saute for 2 minutes.

Add vegetable stock & increase heat to high to bring to a boil. Add peas & only cook for 3-5 minutes until peas are tender. (You can use frozen peas, they will cook much quicker about 2 minutes.)

In batches, puree soup in a blender, or use an immersion blender.

Season with salt.

Pour the soup into four bowls, top with a spoon full of creme fraiche, croutons, and a sprinkle of chives and pea tendrils.

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