This Fresh English Pea Soup Recipe is a yummy comfort soup, made with fresh cilantro, delicious served with a piece of hot, crunchy bread.

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Happy January, Friends!

A few weeks ago, I spotted a bag of shelled English peas at our local Costco.

The memory of peas for me goes back to 4th grade, as we were gathered around our family table with a well-balanced meal cooked by my mother (she always included a vegetable, although many times they were a little over-cooked).

Our meal started off every night with a family prayer.

The next thing that happened was a little embarrassing to me at the time.

In my 10-year-old state of mind, and looking back, being rather cocky, I had the bowl of peas in one hand and was teasing everyone as the bowl was circling the table, above the other foods, Anyone want peas? Anyone want peas?

And then you guessed it.

The bowl of peas was dropped and peas went everywhere … everywhere … and my Dad was not happy. I was scared to death as I saw thousands of little peas rolling around on the dining room floor.

I was not sent to my room without dinner, but I’m sure I had to do the dishes that night.

I never forget this story when I think of peas. :)

Fresh English Pea Soup Recipe

Today I’m sharing my version of Fresh English Pea Soup Recipe, made with fresh cilantro (so good), a soup that my kids love!

Here’s the simple process:

You’ll find these shelled peas at Costco (or Trader Joe’s).

Make a pot for your family, or double the recipe and invite friends or neighbors over for a bowl, with a hot piece of crunchy bread!

What’s your memory of “peas” as a child?

Fresh English Pea Soup
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Fresh English Pea Soup Recipe

Creamy pea soup that brings back childhood memories.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6
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  • 6 cups fresh English Peas, shelled
  • 1 large shallot, finely diced (about 3-4 Tablespoons)
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • ¼ tsp white pepper
  • Salt to taste
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese
  • Cilantro, chopped
  • Sour cream, optional


  • In a Dutch Oven, heat the olive oil and butter until melted; add the shallots and cook until tender, 2-3 minutes. Season with salt and white pepper.
  • Add 6 cups of the peas.
  • Add chicken stock.
  • Cover the pot; cook for about 10-12 minutes, over medium heat until the peas are tender, but not mushy.
  • Puree the pea mixture in batches in a blender. (Be careful, as it is hot.)
  • Add the heavy cream and Parmesan cheese.
  • Taste and season as necessary.
  • Chop cilantro, or your favorite herb, and sprinkle on top. You can also put a dab of sour cream in each bowl.
  • Serve.
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