Sweet Pea Soup Recipe

Sweet Pea Soup 2The weather is warming up and spring/early summer veggies like peas are becoming available in grocery stores and farmer’s markets. This recipe, from our pals at NoMa Social,one of New York’s hottest restaurants North of Manhattan offering American, French, Italian, Latin American, and Spanish/Basque dishes, uses fresh English peas.  And, just in time for spring.

Recipe courtesy Executive Chef Bill Rosenberg NoMaSocial


  • 2 pounds English peas
  • 10 shallots sliced
  • 1 pound butter
  • 3 tlb tarragon
  • 1.5 qt. chicken stock
  • Sugar as needed to taste
  • Salt & Pepper to taste
  • Crème fraiche
  • White truffle oil

    Sweet pea soup 3

    Dress up this fresh pea soup recipe with a bit of crème fraiche and a drizzle of 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. Another excellent addition would be fresh crab meat.

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