Husband's Pea Soup

In an ever-long quest to cook healthy but still enjoy what we're eating, Husband decided to make this Pea Soup {ala Laura Calder} a few weeks ago. It was so delicious and simple, that it's reprised it's role several times since then. 


  • Salt
  • 4 cups/1 pound/500 g frozen peas
  • 1/2 cup/125 ml heavy cream {We used fat free half & half.}
  • Freshly ground pepper
  • Chopped fresh mint leaves {We added these in before blending.}
  • Grated Parmesan, optional, for serving


Bring 1 1/2 cups/375 ml water to a boil in a saucepan with a pinch of salt. Add the peas, bring back to a boil, cover and cook until soft, about 10 minutes. Blend to a puree with an immersion blender. Strain into a clean saucepan. Stir in the cream, reheat and season with salt and pepper. Sprinkle with mint and Parmesan if using.

Of course, Husband had to add a healthy cracking of black pepper.

And, a lump of salty Parmigiano Reggiano.
If you're looking for a good "work lunch" that's warm, but still has a touch of Spring, give this soup a shot!


  1. I love a good cream-based soup, but unfortunately I have to limit how much of them I eat. This sounds super tasty, though, I'll definitely have to give it a try soon.

    1. Understandable! Creamy soups are always the best because they're so velvety...but I can only eat so much! I usually need a big, toasty crouton to go alongside it. :)


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