A Green Peas Soup, Without Meat

A luxurious vegetarian soup made with fresh or frozen peas, enriched with spinach, herbs, and aromatics. This vibrant green soup combines both pureed and whole peas for an interesting texture, finished with fresh mint and optional garnishes.

8 servings

1 hr 42 min

Published October 4, 2025

Ingredients

•10 cups fresh or frozen peas or petits pois (small, young green peas), divided
•6 cups water, divided
•1½ teaspoons salt
•¼ teaspoon ground black pepper
•½ teaspoon ground mace
•2 whole cloves
•2 teaspoons dried thyme
•1 teaspoon dried marjoram
•4 tablespoons unsalted butter
•4 whole green onions
•¼ pound fresh baby spinach
•2 teaspoons minced fresh mint
•3 tablespoons all-purpose flour
•to taste diced toast
•to taste shredded fresh calendula blossoms

Cooking Instructions

1.
1. Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven. Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil. Reduce the heat, and simmer for about 45 minutes, until the peas are very tender.
45 min
2.
2. Drain the peas, reserving the cooking liquid in the sauceupan. Puree the peas in a food processor or with a food mill. If using a food mill, discard the skins. Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly. Cover and set aside to keep warm.
15 min
3.
3. Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender.
25 min
4.
4. While the second batch of peas is cooking, melt the butter in a sauté pan. Add the green onions, and sauté for about 2 minutes. Add the spinach and mint and stir together, cooking until the spinach has just wilted. Blend in the flour, and cook for about 1 minute.
5 min
5.
5. Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture. Heat until it begins to simmer, adding the reserved pea-cooking liquid-a little at a time-if the soup is too thick. Season with additional salt and pepper, if necessary.
10 min
6.
6. Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired.
2 min

Ingredients

•10 cups fresh or frozen peas or petits pois (small, young green peas), divided

•6 cups water, divided

•1½ teaspoons salt

•¼ teaspoon ground black pepper

•½ teaspoon ground mace

•2 whole cloves

•2 teaspoons dried thyme

•1 teaspoon dried marjoram

•4 tablespoons unsalted butter

•4 whole green onions

•¼ pound fresh baby spinach

•2 teaspoons minced fresh mint

•3 tablespoons all-purpose flour

•to taste diced toast

•to taste shredded fresh calendula blossoms

Cooking Instructions

1. Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven. Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil. Reduce the heat, and simmer for about 45 minutes, until the peas are very tender.

45 min

2. Drain the peas, reserving the cooking liquid in the sauceupan. Puree the peas in a food processor or with a food mill. If using a food mill, discard the skins. Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly. Cover and set aside to keep warm.

15 min

3. Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender.

25 min

4. While the second batch of peas is cooking, melt the butter in a sauté pan. Add the green onions, and sauté for about 2 minutes. Add the spinach and mint and stir together, cooking until the spinach has just wilted. Blend in the flour, and cook for about 1 minute.

5 min

5. Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture. Heat until it begins to simmer, adding the reserved pea-cooking liquid-a little at a time-if the soup is too thick. Season with additional salt and pepper, if necessary.

10 min

6. Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired.

2 min