Author: Simple Foodie

Cold Spring Pea Soup

Cold Spring Pea Soup

Prep Time:
Cooking Time:
Servings: 6

Change to:
1 review
Cold Spring Pea Soup Recipe. A delicious cold soup with a hint of smokiness for a warm afternoon lunch or supper.


split pea 3/4 cup
yogurt 3/4 cup drained overnight
unsalted butter 1/4 cup
yellow onion 1/2 chopped
leek 1 white part only chopped
celery stalk 2 chopped
garlic clove 3 crushed
thyme 1 sprig
bacon 1/4 lb
chicken broth 4 cups
green pea (frozen) 1 lb
salt 1 pinch to taste
white pepper 1 pinch to taste
white peppercorn 1/2 tsp cracked
mint (fresh) 18


  1. The night before place the split peas in a bowl and cover with water. Cover with plastic wrap and place on your kitchen counter. Place the yogurt in a fine mesh sieve that is placed over a bowl in a refrigerator to drain overnight.
  2. In a large saucepan melt the unsalted butter over medium heat.
  3. Add the yellow onion, leek, celery, garlic, thyme, and bacon. Cook for 3 to 5 minutes.
  4. Drain the split peas of any excess water and add with the chicken broth to the saucepan. Bring to a simmer and cook over low heat for 45 to 50 minutes until the peas are fork tender.
  5. Remove from the heat and allow to cool for 15 minutes uncovered.
  6. Stir in the frozen peas.
  7. Pour the soup into a blender and puree for 3 to 4 minutes.
  8. Add salt and white pepper to taste.
  9. To serve garnish with a dollop of the drained yogurt, freshly cracked white pepper, and mint.