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Spring Sweet Pea Soup Recipe

Sweet pea soupNoMa Social, one of New York’s hottest restaurants North of Manhattan, offers American, French, Italian, Latin American, and Spanish/Basque dishes. And, just in time for spring, Executive Chef Bill Rosenberg shares his Spring Sweet Pea Soup recipe. It makes a lovely starter or,  add bread and a salad for the perfect spring meal.

Recipe courtesy NoMaSocial


  • 2 pounds English peas
  • 10 shallots sliced
  • 1 pound butter
  • 3 tlb tarragon

    sweet pean soup 3

    Add crab meat for a super elegant dish.

  • 1.5 qt. chicken stock
  • Sugar as needed to taste
  • Salt & Pepper to taste
  • Crème fraiche
  • White truffle oil

Melt butter and add shallots, tarragon and sweat no color, until soft. Next add stock and bring to a boil, add peas and cook until just tender, adjust seasonings with sugar, salt and pepper use more or less sugar based on sweetness from peas. Add contents to a blender and puree until smooth, pass through a strainer pressing on solids to push through as much of soup as possible. Chill soup and garnish with more leaves of tarragon, crème fraiche, and truffle oil.

Chef’s suggestion: Another excellent addition would be fresh crab meat.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at