Chilled Pea Soup with Spring Veg and Herbs

Chilled Pea Soup with Spring Veg and Herbs

Nosh with Tash

She’s cold, she’s sweet, she’s earthy, she’s delicious. The soup is also good.



1 tablespoon unsalted butter

1 large shallot, minced 

3 tablespoons Sizzle, divided

½ teaspoon salt, divided

2 heaping cups (10 ounces) of fresh or frozen, and thawed, peas

3 cups filtered water


½ cup snap peas, cut into ¼ inch strips

1 cup fava beans

2 teaspoons chopped chives

1 teaspoon chopped mint

1 teaspoon lemon juice

1 teaspoon Drizzle, plus more for finishing

½ cup crème fraîche


Active Time: 20 min.

Full Time: 2 hours (incl. chilling)

Serves 3

For the Soup: Heat a pot over medium and add in butter. Once melted, add the shallot, 2 tablespoons Sizzle, and ¼ teaspoon salt. Stir regularly until the shallot is translucent. Add peas and water. Simmer for 20 minutes.


Blend, strain and refrigerate until fully chilled. Season to taste.


For the Toppings: Heat a large sauté pan over medium-high. Add 1 tablespoon of Sizzle and saute the snap peas and fava beans for one minute. Refrigerate until fully chilled. Before serving add the chives, mint, lemon juice, Drizzle and a pinch of salt. Season to taste.


Divide the veggies amongst three bowls. Pour the soup over and decorate with the crème fraîche and a little more of that delicious Drizzle.