Garden Pea Soup
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  • Portion/Yield:

    Makes 4 small or two large portions
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For years it has always been a hassle and a half to make a successful and vibrant green Garden Pea Soup. It does not matter if you use fresh or frozen peas, the problem is that the peas turn yellow if you over cook the soup and do not move fast enough to blend, pass and cool the soup.

At the restaurant my workstation use to be crowded with as many ice buckets as I could lay my hands on to cool the soup as quick as possible to ensure a green soup. All of that was hard work and has put me off from making pea soup. Until  I found a method and a piece of machinery that solved all my problems and the best of all is that it takes a third of the time to make.

This is a fantastic recipe to have at hand, as it could be made incredibly quickly and your guest will think that you have gone to a lot of trouble to prepare it for them. I use the thermomix to make this soup, as I believe it’s the secret to a vibrant green pea soup.

I have also used frozen garden peas, for me it’s the most incredible and clever per-prepared product that I can buy in the supermarket and is the best invention in the food industry.

Ingredients & Method

  • 300g vegetable or white chicken stock
  • 300g frozen garden peas
  • 50g double cream
  • salt and fresh cracked black pepper

For the best results bring the chosen stock to the boil before you blend the peas.

Place the frozen peas in the Thermomix jug and add seasoning. Secure the lid and insert the thermomix spatula and blend the peas for 1 minutes on speed 10. You will get pea snow. Scrape the sides down. (this makes an incredible noise, be warned)

Add the boiling stock, set the timer to 8 minutes, 100°C at speed 4. Add the double cream, and set the timer for another 5 minutes, 100°C at speed 4, adjust the seasoning if needed. Blend the soup for 1 minute on speed 10.

Pour the soup into serving cups or bowl, drizzle with extra virgin olive oil and serve with pea tops (optional).