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This vibrant spring green pea soup is creamy and light; it’s topped with crunchy rye croutons and chive flowers for a beautiful garnish.

Green Pea Soup | Spring soup

It’s finally starting to feel like the spring here in Indianapolis, with flowering trees and tulips, asparagus and spring peas, and that pungent smell of chives after a freshly cut lawn (chives are rampant weeds in our neighborhood!). We’re so pleased to bring you this recipe to celebrate spring from our friend Sarah Copeland, whose new vegetarian cookbook Feast caught our eye. Keep reading for this green pea soup recipe.

Related: 10 Green Food Recipes

Green pea soup with chive flowers | Spring soup

About the book: Feast

Not only is Sarah the most kind and genuine soul, her Feast cookbook is brilliant, creative, and was nominated for a James Beard award. The book is packed full of luscious and beautifully-styled vegetarian meals, which are organized both seasonally and functionally (such as, meals for a crowd versus small meals, which we love). We picked this green pea soup to highlight for you, which we knew would be fun to photograph with the chive flower garnish.

Chive flowers | Are chive flowers edible?

Are chive flowers edible?

Perhaps you’re wondering: are chive flowers edible? Indeed they are! We love growing them in our garden or in pots on our front steps. How to find chive blossoms if you’re not growing them yourself? I ran to our local farmer’s market and was lucky to find two bunches of chives with flowers. 

We would recommend growing your own chives at home in a pot or in a garden, but it’s possible your nearest farmer’s market might have a bundle. Either way, this is an incredibly fun way to use the chive flowers – and they end up being quite tasty! And while the soup looks a little fancy, it’s actually quite simple to put together.

Want more with chives? Try Eggs with Chives or more of our Best Chives Recipes!

Green pea soup | Croutons for soup

Croutons for soup

This pea soup comes out deliciously creamy, made simply with green peas, vegetable broth, and wasabi for a little kick! It’s one of our favorite pea recipes to date. This recipe also features rye croutons for soup, which add a fantastic crunch! We’ve made croutons for soup using standard bread like in our tomato artichoke soup. But we’d never tried rye croutons! They bring just the right savoriness and crunch to the vibrant spring pea soup.

This green pea soup recipe is…

Vegetarian. For gluten-free, omit the croutons.

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Green Pea Soup with Chive Flowers


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  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

This vibrant spring green pea soup is creamy and light; it’s topped with crunchy rye croutons and chive flowers for a beautiful garnish. 


Ingredients

Scale
  • 1 tablespoon extra-virgin olive oil
  • 2 thick slices whole-grain rye bread, cut into small cubes
  • Sea salt and freshly ground pepper
  • Fresh chives with blossoms for garnish
  • 2 ¾ cups vegetable stock
  • 10 ounces fresh or frozen peas
  • ¼ teaspoon wasabi powder or paste (optional)
  • ¾ cup full-fat plain yogurt
  • Finishing oil for drizzling (we used olive oil)

Instructions

  1. Heat the olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turning with tongs or a heat-proof spatula to toast on all sides, about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to one day in advance; just be sure to cool completely and store in an airtight container.)
  2. Pull the chive blossoms from the chives and chop the green shoots.
  3. Heat the stock in a large soup pot over high heat until simmering. Add the peas and cook until bright green and just cooked, 8 to 10 minutes. Remove from the heat and use an immersion blender or transfer the soup to a blender in batches to process until smooth, about 3 minutes. Add the wasabi (if using) and season with salt and pepper. Add the yogurt and process until smooth and slightly creamy, 2 to 3 minutes. Return to the pot and keep warm over a low flame until you are ready to serve.
  4. Ladle the soup into bowls, top with croutons, and drizzle with olive oil. Season with pepper and scatter the chopped chives and their blossoms generously over the top. Serve warm.

Notes

Reprinted with permission from Sarah Copeland and Feast: Generous Vegetarian Meals for Any Eater and Every Appetite

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Looking for more soup recipes?

Outside of this green pea soup recipe, here are some more soups we love:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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30 Comments

  1. Tracey @ Salty Sweet Life says:

    Mercy! What an absolutely gorgeous dish and beautiful blog! I had no idea chives made such a pretty blossom! I can’t wait for mine to bloom now!

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