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Pea and parsley soup

Using parsley instead of the more conventional mint gives this summer soup a deeper, slightly less sweet flavour. It’s great hot or cold. I like it garnished with a few whole peas – especially really small and sweet raw ones. If you have some pea shoots, they look beautiful scattered over the finished soup too.


Heat the oil and butter in a large saucepan over a medium-low heat and sweat the onion with the thyme until soft and translucent, about 10 minutes.

Add the stock, peas (reserving a handful to finish the soup if you like) and parsley. Season with salt and pepper, bring to a simmer and cook for 5–10 minutes, or until the peas are very tender.

Cool slightly, then purée the soup in a food processor or blender, or with a stick blender, until very smooth – you may need to do this in two batches if you are using a processor or free-standing blender.

Return the soup to the pan, adjust the seasoning and heat through. Ladle the soup into warmed bowls. If you have some fresh, raw peas, scatter a few on top (or you could use blanched frozen peas). Add the mint, if using, trickle over a little olive or rapeseed oil and serve.

Alternatively, you can let the soup go cold, then chill it lightly before serving – add the scattering of peas and mint, if using, and trickle of oil at the last minute.

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  • 1 tablespoon olive or rapeseed oil, plus extra to trickle
  • 20g butter
  • 1 medium onion, finely chopped
  • A few sprigs of thyme, leaves only, chopped
  • 1 litre vegetable stock
  • 500g fresh shelled peas, or frozen peas
  • 20g flat-leaf parsley, chopped
  • Sea salt and freshly ground pepper, to taste
  • A few mint leaves, shredded, to finish (optional)

This recipe is taken from...

River Cottage Veg Every Day!

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