English Pea Soup with Extra-Virgin Olive OilPfaltzgraff 2010 Calendar
January Featured Recipe

Naturewood Dinnerware

English Pea Soup

English Pea Soup with Extra-Virgin Olive Oil


  • 3 qts. water
  • salt
  • 4 lbs. fresh peas, shelled (4 cups shelled)
  • 1⁄4 cup extra-virgin olive-oil plus more for drizzling
  • freshly ground pepper
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. vegetable oil
  • 3⁄4 cup diced crustless day-old bread (3⁄8-inch dice)


Bring water to a boil in a large saucepan. Salt the water. Add peas and bring the water back to a boil. Cook over moderate heat until very tender, about 20 minutes.

Drain the peas, reserving the cooking liquid. Set aside 1⁄4 cup of peas.

In a food processor, combine the remaining peas with 1⁄4 cup of the olive oil and 1⁄4 cup of the reserved cooking liquid and puree until smooth.

Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup.

Ladle the soup into bowls and garnish with reserved peas. Drizzle wth olive oil, sprinkle with pepper and serve. Serve warm or chilled. Serves 4.