Cold Pea Soup With Herbed Oil Swirl

I was a little sceptical, thinking it would be bland. But it's perfect. I used sheep's milk Greek yoghurt and set aside a few whole peas for a little surprise texture and served the soup in small glasses at the start of an al fresco lunch party.

• Victoria

• Tel Aviv

• 4/6/2022

Perfect, and delicious for a hot summer day! The herb oil is the key to making this interesting.

• Anonymous

• Port St. Lucie, FL

• 7/25/2021

Very tasty and simple. Not a smooth pea soup at all and wouldn’t trade it for one cooked with a ham bone, but very good.

• tweezy

• Raleigh, NC

• 9/23/2020

Love this soup for its simplicity and versatility. I always add a charred jalapeño right from the burner, the heat is completely tamed by the yogurt but there is a slight smokiness added to the flavor. I’ve made it with fresh tarragon sprigs added to the sautéing onions as well. The oil is a must (add garlic) and I’ll usually marinate some shrimp in it and add them in or roast a can of beans that I tossed in it If I’m keeping it vegetarian.

• pawelyd

• Chicago

• 9/2/2020

Have had better. By using frozen peas, it is not possible to blend to a smooth consistency. The tiny pea skins are present in every spoonful. This is very unpleasant. I will use split peas, chicken broth and/or buttermilk for any future cold pea soup.

• kmschmid

• California

• 7/29/2020

This is delicious. Does need the oil for the wow factor.

• vobrien999

• Vancouver

• 8/15/2019

Absolutely delicious. And yes, the oil is key... it makes the whole thing pop.

• vobrien999

• Vancouver

• 8/8/2019

This soup is simple and delicious! It tastes great warm, and I'm excited to try it chilled tomorrow with the herbed olive oil. I imagine it would be amazing with some sauteed shrimp floating on top, or I can see it with some nicely seasoned diced cherry tomatoes and/or big homemade croutons on top as well. This could make a great sauce to go with a fish dish such as cod or another whitefish.

• sarahfabir

• Washington, DC

• 4/9/2019

Lovely soup and super easy. I have made it twice, each time it was a huge hit. It's wonderful served hot or chilled. I used extra virgin olive oil instead of butter. One time I also added basil. Excellent results every time. Will be a weeknight staple in summer or winter.

• lilywilli

• 9/17/2018

Sorry, made this at Easter dinner and all the guests didn't eat it. Won't make it again!

• flavourful

• Montreal

• 4/3/2018

This was really good! I agree with the other reviewers - need the herbed olive oil. I made exactly as written. It was a little thick, but my family all really liked it thick. Refreshing!

• RegTerry

• Chicago, IL

• 9/26/2017

As a Phoenix transplant, I've really been diving in to trying a variety of chilled --room temperature is actually my preference-- soups to keep me from overheating during these 100+ degree summer days. This is a great one for an appetizer or served alongside something else. It's not quite filling enough for a main course. Like others have said, the herbed olive oil is a must with this soup! I've also been thinking of other ways I could use this soup--maybe over a piece of french bread toast with a poached egg for breakfast or over some pasta for a fuller meal.

• MarlysWS

• Phoenix, AZ

• 8/2/2017

Don't skip the herbed oil swirl! Great soup. Made as written.

• shebasu

• 7/6/2017

Love this easy, make-ahead soup. Just look at the gorgeous color!

• Anonymous

• Los Angeles, CA

• 2/17/2017

This was super easy to make and delicious! I always love recipes I can make ahead of dinner parties and this one was a big hit.

• queendici

• Los Angeles, CA

• 11/13/2016