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Sugar Snap Peas ~ Souped

Updated: May 30, 2019

Five ingredient soup, that tastes like spring. Think of Shelling the peas as a meditation.

The reward is, a bright delicious soup that takes less then 10 minutes.

I like to serve this chilled. Warm is delicious too.


Snap peas have vitamin C, vitamin K and fiber.

Season: Spring

Prep time: 30 minutes

Cook time: 10 minutes

Serves 4


2 lbs of sugar snap peas, shelled

1 small spring onion, minced

1 tsp. salt, to taste

1 1/2 -2 cups of vegetable stock

1 tbsp. lemon juice, fresh

extra virgin olive oil, to drizzle

2 oz aged goat cheese, crumbled, optional

heavily salted water for boiling


Shell peas, which you can do 1-2 days in advance. Store in refrigerator.


Have a pot of rapidly boiling heavily salted water. Drop peas in pot and continue to keep boil vigorous. Set timer for 5 minutes. take out if tender, with a strainer. Pour peas into an ice bath to cool. Strain peas and pour into blender or food processor.


Add some stock, start with 1 1/2 cup. Add salt, and minced onion. Blend. If to thick, add more stock. Taste for seasoning. Add lemon juice, taste again. Set 4 small white bowls, and pour soup in each. In center of bowl, add crumbled goat cheese. Drizzle with olive oil. Garnish with fresh parsley.


Cooks Note: You can use frozen organic peas in a pinch. Continue with recipe. You might need a bit more stock.