This green pea soup is so simple and clean in flavor. Pancetta, croutons, raw peas and creme fraiche are the perfect toppings to compliment this soup.
- 1 large onion
- ¼ to ½ cup extra virgin olive oil
- 4 cups fresh shucked peas, or frozen peas, defrosted* (I usually use frozen peas for soup base)
- 2 ½ cups water
- Kosher salt, to taste
- 6 oz pancetta, cut into ½ inch cubes (can substitute bacon, prosciutto or vegan bacon)
- 4 oz white bread, such as a Pullman or Italian loaf, crust removed, cut into ½ inch cubes*
- 1 cup shucked fresh peas
- 1/4 to 1/2 cup extra virgin olive oil, as needed
- Crème fraiche, sour cream, yogurt or vegan yogurt, for topping
- Kosher salt and fresh cracked pepper
- Cook onions: Warm a Dutch oven or large pot over medium heat. Add ¼ cup of oil and onions to the pot. When onions start to sizzle, reduce heat to low. Season with salt. Gently sauté onions for about 30-45 minutes, stirring occasionally, until lightly caramelized, with little color. As the onions cook, add an additional tablespoon or two of oil, as needed, to allow them to gently stew in the oil without browning.*
- Add peas: Once the onions are sweet and caramelized, add the peas. Season with salt and sauté for about 1 minute. Add water and bring to a boil.
- Blend: Transfer to a blender or Vitamix, and puree until smooth. Taste and adjust seasoning, as needed. If you do not have a Vitamix, strain the soup through a fine sieve after blending. Serve warm, if desired. To serve chilled, cool the soup to room temperature and refrigerate for at least 2-3 couple hours. You may prepare and chill the soup several days in advance.
- Cook pancetta: Add pancetta to a cold, nonstick pan. Turn heat to medium and reduce to low to medium-low after pancetta starts to sizzle. Cook, stirring occasionally, until browned and crispy on the outside and slightly chewy in the center, about 15 minutes. Transfer to a paper-towel lined plate to drain.
- Make croutons: While the pancetta cooks, warm a nonstick pan over medium heat. Add 1 tablespoon of oil and bread cubes to pan. Season with salt and toss to combine. Once bread starts to sizzle, reduce heat to medium-low and cook, tossing occasionally, until browned and crispy throughout, about 15-25 minutes. Transfer to a plate to cool.
- Season peas: Right before serving, season the fresh peas with salt and toss in just enough oil to coat.
- Serve: Serve warm from pot or chilled. Allow the chilled soup to sit at room temperature for about 10-15 minutes before serving, so it’s not too cold. To plate, distribute soup among bowls and scoop in a dollop of crème fraiche. Top with a large spoonful or two each of peas, pancetta and croutons, drizzle over oil, and season with pepper. Add more toppings than I did in the photos! Enjoy.
- If you’re using fresh peas for both the soup and the topping, you need about 3lbs of peas in the pod. For just the topping, you’ll need about 12oz.
- Substitute gluten free bread, if desired.
- You may also substitute 1 cup of frozen peas for the topping. If using frozen peas, defrost them and sauté in olive oil for about 1 or 2 minutes, or until just warmed through. Season with salt.
- If you don’t have time to cook the onions for 30 minutes, you can cook them less, but the flavor won’t be exactly the same.
- Store the soup in the fridge for up to a week, or freeze for up to 3 months.
- Category: Soup
- Method: Simmer
- Cuisine: Italian
- Serving Size: 1/4 of soup + toppings
- Calories: 520
- Sugar: 9g
- Sodium: 274g
- Fat: 31g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 15g
Keywords: pea soup, green pea soup, pureed pea soup, creamy pea soup, spring pea soup