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Cream of pea soup recipe

Cream of pea soup recipe

28 ratings

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  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 266 calories / serving
  • Freezable


  • 25g unsalted butter
  • 1 onion, finely chopped
  • 200g frozen peas, thawed
  • 1.2l vegetable stock
  • 50ml crème fraiche
  • 50g pancetta
  • a few slices of bread, cubed
  • salt
  • pepper
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    9g 46%
  • Sugars

    4g 5%
  • Salt

    3.6g 60%

of the reference intake
Carbohydrate 19.6g Protein 8.2g Fibre 4.3g


  1. Preheat the oven to 180°C.
  2. Arrange the cubed bread in a small roasting tray. Melt the butter in a large heavy-based saucepan over a medium heat. Sauté the onion for 5-6 minutes until it starts to soften.
  3. Add the peas, stir and cover with the stock. Bring to the boil and reduce to a simmer and cook for 5 minutes. Place the roasting tray in the oven for 8-10 minutes until coloured and crispy. Remove the soup from the heat and purée with a stick blender until smooth.
  4. Keep over a low heat as you finish the garnishes. Heat a frying pan over a moderate heat until hot. Sauté the pancetta for 3-4 minutes until golden brown.Season the soup to taste then stir in the crème fraîche. Ladle into serving bowls. Garnish with the croutons and pancetta before serving.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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