English Pea Soup

This English pea soup is lean, green, and loaded with vegetables. Fresh spinach, two kinds of lettuce, and green onions simmer alongside the peas, giving the final puree a vibrant color and a layered vegetal flavor that goes way beyond a basic pea soup.

The method is straightforward: everything simmers together for 20 minutes, gets blitzed smooth, then returns to the pot with a splash of skim milk for just a touch of creaminess. The lettuce might seem unusual, but it breaks down completely during cooking and adds body to the soup without any added fat or starch.

This is a genuinely light soup. The spinach and lettuce bulk up the volume while keeping things lean, making it a solid choice for anyone watching their intake. Chervil adds a delicate anise note that pairs naturally with sweet peas.

Pro Tips

• Blend thoroughly. The pea skins and spinach stems can make the texture grainy if you rush this step. Process until completely smooth, or pass through a fine mesh sieve for an extra silky finish.
• Don’t boil after adding milk. Skim milk can separate at high heat. Keep it at a gentle simmer once the milk goes in.
• Taste and adjust seasoning after blending. Bouillon saltiness varies by brand, so check before serving.
• Serve hot or chilled. This soup works beautifully cold in summer with a squeeze of lemon on top.

Variations

• Mint pea soup: Add a handful of fresh mint leaves before blending for a classic English twist.
• Coconut milk swap: Use light coconut milk instead of skim for a dairy-free version with a bit more richness.
• Crispy topping: Garnish with crumbled bacon bits or toasted croutons for some crunch against the smooth puree.