Cold Pea Soup with Chives and Lemon Cold Pea Soup with Chives and Lemon

Author: Canadian Living

There's no fresher summer dish than a cool soup featuring just-picked peas. If the chives are blooming, snip off the edible purple blossoms to use as garnish. For vegetable stock, we suggest a light-coloured bouillon made from either powder or cubes or a homemade stock so the soup retains the purest green colour. Canned vegetable stock's reddish hue will darken the soup.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2004



In saucepan, heat oil over medium heat; fry onion, salt and pepper until softened, about 5 minutes.

Add flour; cook, stirring, for 1 minute. Whisk in stock. Add peas and bring to boil; reduce heat and simmer, stirring occasionally, until tender, about 10 minutes.

In batches, transfer to blender or food processor and purée until smooth. Stir in 1/3 cup (75 mL) of the chives and lemon rind and juice; let cool for 30 minutes. Refrigerate, uncovered, until cold. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Ladle into bowls; garnish with lemon and remaining chives.

Nutritional facts <b>Per serving:</b> about

  • Sodium 618 mg
  • Protein 9 g
  • Calories 169.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g


  • Iron 15.0
  • Folate 33.0
  • Calcium 4.0
  • Vitamin A 7.0
  • Vitamin C 32.0
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Cold Pea Soup with Chives and Lemon