Chilled English Pea Soup


  • 2 tablespoons of unsalted butter
  • 2 medium sized carrots, peeled and thinly sliced
  • 3 ribs of celery, thinly sliced
  • 1 small onion, peeled and thinly sliced
  • 1 teaspoon curry powder
  • 3 zucchini, trimmed and cut into large dice
  • 6 cups chicken or vegetable stock
  • 1/2 cup heavy cream
  • 2 teaspoons kosher salt
  • Freshly group pepper

This bright, flavorful soup is the perfect way to begin any summer meal! Don’t hesitate to replace the fresh peas with frozen if you can’t find them. For a really elegant appetizer, try adding lobster or crab as a sophisticated garnish.

Serves 4 to 6


In a large soup pot, melt the butter over medium heat and when it begins to bubble, add the carrots, celery, onions, and curry powder.

Cook, stirring, for 6 to 8 minutes or until the vegetables soften.

Add the zucchini and stock and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes or until the zucchini is tender. Stir in the cream, let the soup return to a boil, and then remove it from heat.

Transfer the soup, in batches, to a blender and process until completely smooth. Return the pureed soup to the pot and season with salt and pepper. Reheat if necessary and serve hot!