Green Pea Soup (That Makes the China Jealous)

Green Pea Soup: Christolfe China

Soup invites you to slow down. It doesn’t rush. It asks nothing more than for you to sit, sip, and settle in.

I love starting meals this way. A small and pretty first course the mood - it just feels special. It’s simple, but meaningful—and when made ahead, even better.

This beautiful pea soup has a guaranteed spot in my top five soup recipes. Inspired by Ina Garten, it’s colorful, light on effort, and full of bright flavor. It’s also wonderfully forgiving: you can prepare it the night before, refrigerate it, and reheat gently just before serving. Its best served ever- so- slightly warm.

A soup like this one doesn’t demand a big production. It’s elegant and easy. And yes, it’s also an excuse to bring out these beautiful Juliska bowls and the Christophe China.

First courses may be small, but they make a lasting impression.

Pea Soup

Inspired by Ina Garten | Serves 6 | Ready in 20 minutes

Ingredients

  • 2 tablespoons unsalted butter

  • 2 cups leeks, white and light green parts only, chopped

  • 1 cup yellow onion, chopped

  • 4 cups chicken stock

  • 2 cups fresh or frozen peas (10 oz if using frozen) or more

  • 2 teaspoons kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ cup crème fraîche (plus more for serving)

  • ½ cup chopped chives

  • A few fresh mint leaves (optional, but worth it)

  • Garlic-flavored croutons, for serving (optional)

Instructions

  1. In a large pot, melt the butter over medium heat. Add the leeks and onion and sauté for 5–7 minutes, until soft and fragrant but not browned.

  2. Stir in the chicken stock, peas, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 3–5 minutes, just until the peas are tender.

  3. Remove from heat. Stir in the mint (if using), then purée using an immersion blender or blend in batches in a standard blender until smooth.

  4. Stir in crème fraîche and half the chopped chives. Taste and adjust seasoning.

  5. Serve slightly warm, topped with a swirl of crème fraîche, a scatter of chives, and croutons if desired. (My favorite dinner party garnish is an edible flower.)

Make-Ahead Tip:
Make this the day before. It reheats without losing its color or freshness—just keep it below a simmer.

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