Sugar Snap Pea Soup

Here, i have used sugar snap peas instead of using English peas which will save you a lot of time. This soup is very easy to make, very delightful to look at and delicious. It can also be served cold. Try it out. Servers 06.


  • 1 bunch of spring onions
  • 55g (2oz/1/4 cup) butter
  • 450g(1lb) sugar snap peas
  • 175g(6oz)potatoes,diced
  • 1 litre(35fl oz/4 2/1 cups) vegetable stock
  • 150ml (5 fl oz/ 2/3 cup)single(light ) cream
  • 2 tablespoons chopped fresh tarragon
  • Salt and freshly ground black pepper
  • Shredded spring onion, to garnish

Sugar Snap Pea Soup


  1. Chop spring onions. Heat butter in a large saucepan. Add chopped spring onion and peas and cook, stirring, for 2 minutes, until beginning to soften.

  2. Add potatoes and stock. Bring to the boil, cover and simmer gently for 20 minutes , until vegetables are tender. Puree soup in a blender or food processor. Press through a sieve and return to rinsed out pan.

  3. Stir cream into soup. Add tarragon, season with salt and paper and reheat gently without boiling. Garnish with shredded spring onion and serve.