Copper Pots
Copper Pots
Art Print

Chabrian, Deborah
Buy at


Sur La Table
Special Offers

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Soup Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Chilled Spring Pea Soup



Shop at CHEFS!

 “It breathes reassurance, it offers consolation; after a weary day, it
promotes sociability… There is nothing like a bowl of hot soup…”

~ Louis DeGouy, The Soup Book

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Garden Pea, Pisum Sativum, Sugar Snap Variety
Garden Pea, Pisum Sativum, Sugar Snap Variety
Photographic Print

Sieren, David
Buy at









Stonewall Kitchen, LLC
Save 10% on our
Product of the Month

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Peas, Frosty
Peas, Frosty
Photographic Print

Eberhart, Wally
Buy at


La Belle Cuisine


Chilled Spring Pea Soup

Daniel Boulud's
Cafe Boulud Cookbook:
French-American Recipes
for the Home Cook

by Daniel Boulud and Dorie Greenspan, 1999, Scribner

“There are many reasons to celebrate the arrival of spring, and garden peas are
one of them. At Café Boulud, we’re delighted when the first batch of peas
shows up so we can make them sublime chilled soup swirled with a few spoon-
fuls of rosemary-infused cream and topped with bits of crisp bacon. Because
only ingredients that blend with and intensify the flavors of peas are used,
thesoup tastes even fresher, brighter, and more pea-like than just-picked peas.
When I can, I like to prepare this soup with a variety of peas – I love it with
sweet peas, sugar snaps, snow peas, and fava beans, which became an honorary member of the pea family here – but if you make it with only English sweet
peas, you’ll recreate the French classic Potage St.-Germain, a creamy pea
soup named for the town outside Paris where peas used to be grown. (Now
that St. Germain has become a chic suburb, I think they’ve given up their
pea patches.) [Quelle dommage!]

Makes 6 servings

1 ounce slab bacon, cut in half, or
4 slices bacon
1 tablespoon extra-virgin olive oil
2 stalks celery, peeled, trimmed, and thinly sliced
1 small onion, peeled, trimmed, and thinly sliced
1 leek, white part only, thinly sliced, washed and dried
Salt and freshly ground white pepper
5 cups unsalted chicken stock or low-sodium broth
One sprig rosemary
6 cups fresh peas, preferably an assortment,
such as 1 1/2 pounds English sweet peas, shelled;
3/4 pound fava beans, shelled;
1/4 pound sugar snap peas, thinly sliced;
and 1/4 pound snow peas, thinly sliced *
1 bunch Italian [flat-leaf] parsley, leaves only

* If you prefer to save some time and effort (sacrificing the unique flavor of the
Cafe Boulud recipe), the soup can be made using 1/2 pound sugar snap peas,
thinly sliced, and two 10-ounce boxes frozen baby peas, omitting the fava
beans and snow peas.

1. Heat a medium casserole over medium heat and toss in the bacon.
Brown the bacon very well, then pour off all of the rendered fat. Add
the olive oil to the pot and warm it, then add the celery, onion, leek,
and a little pepper. Lower the heat and cook the vegetables, stirring,
until they soften but don’t color, about 15 minutes.
2. Pour in the chicken stock and toss in the sprig of rosemary. Bring to
the boil, lower the heat, and simmer the soup for 15 minutes. Spoon
out and discard the bacon and rosemary. Pour the soup into the con-
tainer of a blender and purée until smooth. (You may have to do this
in batches.) Set the soup aside to cool.
3. Bring a large pot of salted water to the boil. Toss the sugar snaps and
snow peas into the pot and cook for 3 minutes. Add the sweet peas
and cook for another 3 minutes. Put the fava beans in a colander
and plunge the colander into the pot so that the beans can boil for 1
minute. Toss the parsley into the colander and cook everything a
final minute. Remove the colander, leaving the favas and parsley in
it, turn the other peas into a strainer, and run all the ingredients
under cold water to cool them down quickly and to set their colors;
drain again. Pop the fava beans out of their skins by pressing each
bean between your thumb and index finger. (You may have to pinch
the skin of some of the favas open with your fingernail.) Dry the
parsley leaves by squeezing them between your palms.
4. Put the peas, fava beans, parsley, and a little of the soup into the
container of a blender and whir until the vegetables are smooth.
(You might have to add more of the soup to keep things moving
in the container.) Add the remainder of the soup, in batches, and
whir until you have a smooth mixture. Push the soup through a
fine-mesh strainer to make certain it is smooth and free of small
pieces of pea skin, then taste it for salt and pepper. Pour the soup
into a container and refrigerate until cold.

The Cream
1 cup heavy cream
1 sprig rosemary
1 clove garlic, peeled, split, and germ removed
Salt and freshly ground white pepper
5 slices bacon

1. Bring the cream, rosemary, and garlic to a boil in a small pot, reduce
the heat, and simmer for 5 minutes, just until the cream thickens a
little. Strain the cream, discarding the rosemary and garlic, season
with salt and pepper, and chill.
2. While the cream is cooling, brown and lightly crisp the bacon in a pan
over medium heat, then drain it well between several layers of paper
towels. When the bacon is cool, chop it into small bits.

To serve: Ladle the soup into cold bowls and drizzle a bit of rosemary
cream over each portion; top with a sprinkling of bacon.

To drink: An Austrian Grüner Veltliner – it even smells like green peas. 

Featured Archive Recipes:
Spring Pea Soup [unchilled]
Gigi's Potage St. Germain
Pea and Spinach Soup with
Coconut Milk

Spring Vegetable Soup
More from Chef Daniel Boulud:
Asparagus Clafoutis
Oven-Roasted Vegetable Casserole
Potato Gratin Forestier
Simply Sautéed Spinach

Index - Soup Recipe Archives
Basic Stock Recipes
Rites of Spring Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: June 29, 2010.