France · Soups
Creamy Pea Soup
Pea puree soup is a classic dish appreciated for its rich flavor, nutrition and ease of preparation. Made from dried peas, rich in vegetable protein and fiber.
110 min 275 kcal 4 serves Advanced🇫🇷France★★★★☆4.4· 5 reviews
Ingredients
ServingsMetric
- 200 gdried peas
- 1.5 lwater
- 1 largeonion
- 1 largecarrot
- 2 tbspbutter
- 5 black peppercorns
- 2 bay leaves
- to tastesalt
- optionalcroutons, fresh herbs, sour cream or crispy bacon
Method
- Rinse the peas with cold water and soak for 3-4 hours (or overnight).
- Pour the soaked peas into 1.5 liters of cold water and bring to a boil. Remove the foam, reduce the heat and cook for 1-1.5 hours until the peas are soft.
- Peel and finely chop the onion and carrot. In a frying pan, melt the butter and fry the onion until golden. Add the carrots and fry for another 5 minutes.
- Drain the peas. Add the fried vegetables, salt, pepper, bay leaf and 200 ml of water to the pot with the peas.
- Bring to a boil, then puree with a blender until smooth. Return to heat, bring to a boil and simmer for 5 minutes. Serve with croutons and herbs if desired.
FAQ
The ideal consistency is like thin cream: the soup flows off a spoon but isn't watery. If it's too thick, add hot broth or water in 50 ml increments, blending after each addition. If too thin, simmer uncovered over medium heat for 5–10 minutes to reduce excess water. The main secret to creaminess is blending as long as possible (2–3 minutes), then straining through a sieve — the starch from the peas creates a naturally velvety texture.
Rate this
Rate this recipe
Keep browsing
More dishes from the French archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
This creamy pea soup tastes significantly better the next day. I make it in the evening and reheat gently for lunch — the flavors meld and deepen overnight in a way that same-day cooking simply cannot replicate.