Best 9 Pea Soup With Crème Fraîche Recipes

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Indulge in the comforting goodness of classic pea soup, elevated with the richness of crème fraîche. This delightful soup is a symphony of flavors, where the sweetness of fresh peas harmonizes with the savory notes of onion, celery, and carrot. The addition of crème fraîche adds a velvety texture and a subtle tang, creating a soup that is both satisfying and elegant. Served with a sprinkle of fresh herbs and crusty bread, this pea soup will warm your soul on chilly days and leave you craving more.

In addition to the classic pea soup with crème fraîche, the article also offers variations to cater to different preferences and dietary needs. For those looking for a vegan alternative, there's a recipe for creamy vegan pea soup that uses coconut milk instead of crème fraîche. There's also a slow-cooker pea soup recipe for those who prefer a hands-off approach. And for those who love the convenience of a one-pot meal, there's a recipe for instant pot pea soup that can be ready in a matter of minutes. Whether you're a seasoned cook or a beginner, this article has a pea soup recipe that will suit your taste and lifestyle.

Let's cook with our recipes!

CREAM OF PEA SOUP



Cream of Pea Soup image

Velvety smooth Cream of Pea Soup recipe using fresh or frozen peas. This beautiful green soup is creamy, healthy and easy to make on the stove top!

Provided by Pamela

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 8

2 tablespoons butter
1 small yellow onion (chopped)
2 cloves garlic (minced)
3 cups vegetable broth
3 cups fresh shelled green peas
1/2 teaspoon salt
1/3 teaspoon pepper
1/4 cup heavy whipping cream

Steps:

  • Melt the butter in a large soup pot over medium high heat. Add chopped onion and minced garlic and cook until soft, stirring frequently so they don't burn, about 5 minutes.
  • Add vegetable broth, peas, salt and pepper. Bring to a boil and then cover and simmer until the peas are soft, about 15-20 minutes.
  • Using a immersion blender, blend the soup until creamy. Alternatively you could use a blender. If using a blender, carefully put soup in blender in batches, and pulse until creamy, being careful as the soup is very hot. Put soup back in pot if using a blender.
  • Add in heavy cream and stir to thicken up. Season with salt and pepper to taste and serve. Optional - add some fresh parsley or mint on top before serving.

Nutrition Facts : Calories 160 kcal, ServingSize 1 serving

BLACK-EYED PEA SOUP WITH HAM HOCKS AND CREME FRAICHE



Black-Eyed Pea Soup with Ham Hocks and Creme Fraiche image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 2 quarts, 8 servings

Number Of Ingredients 22

2 tablespoons olive oil
1 1/2 cups small dice onion
3/4 cup small dice green bell pepper
1/2 cup small dice celery
2 tablespoons minced garlic
1 1/2 pounds ham hocks about, 2 ham hocks
1 pound black-eyed peas, rinsed and picked through for stones
2 1/2 quarts chicken stock
2 bay leaves
3/4 teaspoon Essence, recipe follows
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup creme fraiche
2 tablespoons chopped chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Heat a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the ham hocks and peas, and saute for 4 to 5 minutes. Add the chicken stock and bay leaves to the pan and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham hocks and peas are tender, about 3 hours. Remove the ham hocks from the soup and set aside until cool enough to handle. Remove the meat from the skin and bones. Discard skin and bones and return the meat to the pot, along with the Essence, salt, and pepper. Return the soup to a boil, then serve, with each bowl of soup garnished with 1 tablespoon of creme fraiche and chopped chives.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

FRESH PEA SOUP



Fresh Pea Soup image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving

Steps:

  • Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
  • *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

GREAT GREEN BLENDER SOUP AND CRèME FRAîCHE



Great Green Blender Soup and Crème Fraîche image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

One 250-gram/9-ounce package frozen spinach, thawed in fridge overnight
3 1/2 cups frozen peas, thawed in fridge overnight
4 cups low-sodium vegetable broth (1 liter)
1 tablespoon olive oil
3 green onions, roughly chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
2 garlic cloves, grated
1/3 cup roughly chopped flat-leaf parsley
1/4 cup roughly chopped fine herbs, such as basil, mint, tarragon, chives or more parsley
1 lemon, zested and juiced
1/4 cup finely grated Pecorino cheese, plus more for serving, optional (25 grams)
Sour cream, plain yogurt or Crème Fraîche, recipe follows, for garnish, optional
1/2 cup 35% cream (125 milliliters)
1 tablespoon buttermilk (15 milliliters)

Steps:

  • Drain the spinach through a fine mesh sieve, pressing gently to remove most of the water and transfer it along with the peas to a blender.
  • Meanwhile, pour the vegetable broth into a medium saucepan and bring to a simmer. In a skillet, heat the olive oil over medium-high heat. Add in the green onions, season with salt and pepper and cook just until bright green and starting to lightly color, about 2 minutes. Remove from the heat and stir in the garlic, allowing the residual heat from the pan to lightly cook the garlic for about 30 seconds. Transfer to the blender. Add the herbs, lemon zest, lemon juice and 3 cups of the hot broth.
  • Place the lid on the blender, remove the vent cap, cover with a kitchen towel and blend on high until smooth. Add in the Pecorino cheese, if using. Season to taste with more salt, pepper and lemon juice. For a thinner soup, add more stock. Blend to combine.
  • Serve as is topped with sour cream, yogurt or crème fraîche and Pecorino cheese, if using. This soup can also be served chilled or heated to a higher temperature (though additional heating might tone down the bright green color).
  • Combine the cream and buttermilk in a glass jar and cover with a clean kitchen towel or paper towel affixed with a rubber band. Leave the mixture out on the counter at room temperature, undisturbed, for 12 to 24 hours, until thick. Stir and cover with an airtight lid and transfer to the fridge until ready to use for up to 10 days. Feel free to up the flavor by stirring in some lemon zest, lemon juice, pepper or finely chopped herbs just before serving.

FRESH PEA SOUP WITH MINT AND CREME FRAICHE



Fresh Pea Soup with Mint and Creme Fraiche image

Provided by Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons sweet butter
1 small onion, diced
1 stalk celery, washed, diced
1 leek, white only, washed, diced
Salt and pepper
1 teaspoon curry powder
1 bay leaf
1/2 teaspoon dried thyme
2 quarts chicken stock
3 pounds fresh peas, shelled
1 cup creme fraiche
2 tablespoons chopped fresh mint

Steps:

  • In a soup pot melt butter and add onion, celery, leek, salt, and pepper. Cook vegetables for 5 minutes until translucent. Add curry powder and cook 2 minutes. In cheesecloth, combine bay leaf and thyme and tie to form an herb sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, boil, reduce heat, and simmer for 20 minutes. Add peas and simmer for additional 10 minutes.
  • Remove sachet of herbs and discard. With immersion blender, puree soup (or puree with care in batches in a conventional standing blender). Return soup and pot to heat, add creme fraiche, being careful not to allow soup to boil, reheat. Add mint and serve.

MUSHROOM-LEEK-PEA SOUP WITH LEMON-GINGER CREME FRAICHE



Mushroom-Leek-Pea Soup with Lemon-Ginger Creme Fraiche image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 7

1 can mushroom soup
1 can potato leek soup
1 can pea soup
1 cup creme fraiche
1 teaspoon grated ginger (grated on a rasp grater)
1 lemon, zested
Kosher salt and freshly cracked black pepper

Steps:

  • With a hand blender, combine the mushroom and potato leek soup in a pot; heat over medium heat until hot. In a separate pot, heat the pea soup until hot.
  • Combine the creme fraiche with the ginger and lemon zest in a small mixing bowl. Season with salt and pepper.
  • Spoon the mushroom and leek soup into bowls. Spoon some pea soup into each bowl along with the creme fraiche and swirl. Serve hot.

CHILLED SPRING PEA SOUP WITH CRAB SALAD, CREME FRAICHE, AND MINT



Chilled Spring Pea Soup with Crab Salad, Creme Fraiche, and Mint image

Provided by Michael Symon : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 27

Kosher salt
1/2 cup sliced shallots
1/4 cup sliced garlic
1 tablespoon toasted coriander seeds
Freshly cracked black pepper
1 Fresno chile, sliced, seeds and stem included
4 cups shelled English peas
3 to 4 cups creme fraiche, cold
1 small bunch mint, leaves picked
2 cups Jonah crabmeat, picked through for shells
1/4 cup torn mint leaves
Salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
1/4 cup sliced scallions
2 limes, zested and juiced
2 pickled Fresno chiles, minced, recipe follows
8 snow peas, julienned
2 pounds Fresno chiles
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

Steps:

  • For the soup: Bring a large pot of water to a boil over medium heat. Add enough salt to make it taste like the ocean. Add the shallots, garlic, coriander seeds, freshly cracked black pepper, to taste, and sliced chiles, and bring back to a boil. Taste the water and season with salt, if needed. Add the English peas, bring the soup back to a boil and allow it to cook until the peas are al dente, about 30 to 45 seconds.
  • Using a strainer or spider, add the pea mixture to a blender with 2 ladlefuls of flavored liquid, the creme fraiche and the mint leaves. Puree until smooth. Pour through a wired mesh strainer into a bowl over an ice bath to cool very quickly. Continue to stir until chilled.
  • Taste for seasoning.
  • For the crab salad: To a large bowl, add the crabmeat, mint leaves, salt and pepper, to taste, a drizzle of extra-virgin olive oil, sliced scallions, lime zest, lime juice, and the chiles. Lightly toss with a fork. Do not overwork. Taste and adjust seasoning, if needed.
  • Ladle the soup into serving bowl. Top each bowl with a large spoonful of the salad. Drizzle with extra-virgin olive oil and garnish with julienned snow peas.
  • Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
  • Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let the mixture cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
  • Yield: about 2 quarts

FRESH PEA SOUP



Fresh Pea Soup image

This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!

Provided by Lizz C.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 17m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream

Steps:

  • Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
  • Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g

CREAMY PEA SOUP



Creamy Pea Soup image

I love this soup because it simply simmers by itself on the stovetop. People are surprised to hear that it has only 1 gram of fat per serving because the texture is so creamy. -Tracy Fay, Redmond, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 10 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 cup chopped celery
9 cups water
1 package (16 ounces) dried green split peas
2 cups cubed peeled sweet potatoes
1 bay leaf
1-1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

  • In a large saucepan coated with cooking spray, cook onion and celery until tender. Stir in the water, peas, sweet potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree soup in batches. Return to the pan; heat through.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

Tips:

  • Use fresh or frozen peas. Fresh peas are best, but frozen peas are a good alternative. If using frozen peas, thaw them before using.
  • Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
  • Don't overcook the peas. Peas should be cooked until they are tender but still have a slight bite to them. Overcooked peas will become mushy.
  • Season the soup to taste. Add salt, pepper, and other herbs and spices to taste. You can also add a squeeze of lemon juice or a dollop of crème fraîche to brighten the flavors.
  • Serve the soup hot. Pea soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Pea soup is a classic comfort food that is easy to make and delicious. With its creamy texture, fresh pea flavor, and simple ingredients, it's a soup that everyone will enjoy. So next time you're looking for a quick and easy meal, give this pea soup recipe a try. You won't be disappointed!

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