Fresh Pea Soup


I love peas.  Not those boiled to a pulp soggy sad things that used to accompany your average meat and three veg meals of years past.  Fresh plump juicy peas. Fresh peas are especially good raw.  They are sweet and crunchy, and great in salads or even just on their own as a snack. The other bonus is that they are really healthy: full of protein and fibre, and they help to lower cholesterol.

This is a wonderful rich tasting and satisfying soup, that is very quick to prepare.  With the high protein content of the peas it is also a great meat free option.


  • 2 T butter
  • 1 small brown onion, finely diced
  • 3 stalks celery, finely chopped
  • 800 g fresh shelled peas (or high quality frozen peas)
  • 2 small potatoes, washed but not peeled, and finely chopped
  • 1/2 t dried mixed herbs
  • 1 litre vegetable stock
  • 4 T sour cream
  • 4 T finely chopped fresh parsley, with extra to serve

In large saucepan, saute onion in butter until becoming translucent. Add celery and cook for 2 minutes. Add peas, potatoes, herbs and stock and cook until vegetables are soft. Remove from heat.  Once cool enough, blend the soup in batches, adding some of the sour cream each time. Return to pan and add parsely. Gently re-heat until ready to serve.

Serve with a loaf of warm sour dough bread, and some parsley sprinkled over the soup.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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