Fresh pea soup from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 42) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic croutons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on March 13, 2019

    This is the best pea soup recipe I’ve ever made, and I’ve made several. The added bonus was that it took under 30 minutes to make. I used frozen peas and fresh mint leaves. My only quibble is the instruction to puree the soup on ‘low’ in the blender. That resulted in a chunky texture that I didn’t like. I just re- blended everything at a higher speed in my Vitamix and the mixture was smooth and creamy with just faint bits of fresh mint in the mix. I went ahead and made the suggested croutons since that was such a simple and fast recipe. Those added a nice crunch. This is so good, I’m thinking of making it as a first course for our family Easter dinner and ditching my usual vichyssoise.

  • anya_sf on December 27, 2018

    I usually use frozen peas and frozen sliced leeks, and have used both fresh mint and dried thyme instead of mint. Both versions were delicious and really quick and easy. An immersion blender makes it even easier, if you don't mind a slightly chunky texture.

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Reviews about this recipe

  • David's Table

    I chose this recipe because it calls for leeks...It also calls for crème fraîche, how bad can that be? But mostly, I’ve chosen this because I have never made anything by Ina Garten that I didn’t like.

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