Lemon Zested Pea Soup

February 14, 2012
4 Ratings
  • Serves 4-6
Author Notes

Lemon zest and parsley bring spring-like freshness to this quick pureed pea soup. A diluted white wine acts as the liquid agent, lending fruity notes and further brightness to the dish. A perfect segue to spring (especially when you use fresh peas). —alasully

What You'll Need
  • 1 pound frozen peas (or fresh)
  • 1 cup celery, diced
  • 1/2 red onion, diced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 cup white wine
  • 1/4 cup fresh parsley
  • 1-2 teaspoons lemon zest
  • juice of 1 lemon
  1. Heat olive oil in medium dutch oven/pot. Add celery and onion and saute until soft and aromatic.
  2. Add frozen peas, water and wine. Bring to a boil and simmer until peas are cooked and bright green, about 7 minutes.
  3. Cool slightly and puree with an immersion blender (or regular blender). Add salt and pepper to taste, along with lemon juice and zest. Stir in freshly chopped parsley. Garnish with cracked black pepper, crushed walnuts, and additional parsley if desired. Serve warm.

See what other Food52ers are saying.

  • lindamettler
  • langspe

2 Reviews

lindamettler October 9, 2015
I just made this with fresh English peas. I felt it was a bit thin and somewhat bland in spite of the lemon, so I fried up some Italian mild sausage meat and threw it in...pretty great!
langspe March 4, 2012
Made it tonight. a very bright and sharp flavor. Mine turned out a bit little too acidic ( could have been my lemon.) I bet this would be really good served cold in the summer time. Will definitely try it then....possibly in shot glasses.