Sweet Pea Soup

This sweat pea soup is amazing when we use fresh spring peas, but we’ve made it really easy to replicate this delightful soup with frozen peas! Our secret ingredient is Branch and Vine Milanese Gremolata Olive Oil.

Sweet Pea Soup
Recipe type: Entree
  • 2 Tbsp. Tbsp. B&V Milanese
  • Gremolata Olive Oil
  • 2 leeks, white and light green parts only (chopped, rinsed and well drained)
  • 1 qt. vegetable or chicken stock
  • 5 cups freshly shelled peas or
  • 2 (10-oz.) packages frozen green peas
  • 2 tsp. Salt Sisters Sea Salt
  • ½ tsp. freshly ground black pepper
  • ¾ cup Greek yogurt
  • (full fat, reduced fat or fat free
  • 2 Tbsp. fresh mint, minced
  • 2 Tbsp. fresh chives, finely sliced
  1. In a large saucepan, sauté leeks in olive oil over medium heat for 6-8 minutes or until they are tender.
  2. Stir in broth, raise heat to high and bring to a boil.
  3. Add peas, stir, and cook for about 3 minutes or until peas are tender.
  4. Remove from heat and add salt and pepper.
  5. Process the pea mixture until smooth.
  6. Transfer to a bowl and whisk in ½ cup Greek yogurt.
  7. Season with salt and pepper.
  8. Chill for at least 1 hour or overnight.
  9. Whisk before serving and serve in small bowls with garnish of a teaspoon of yogurt and minced herbs.



Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.