Cream of Pea Soup with Pesto Oil

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 10
  • Freezes
This silky soup can easily be prepared ahead of time and frozen. On the day of, add the cilantro garnish just before serving. It’s especially cozy ladled into small mugs—perfect for fireside sipping.


Cream of Pea Soup

Pesto Oil



Cream of Pea Soup

  1. In a small saucepan over medium heat, soften the onion in the oil. Add the potato and chicken broth. Bring to a boil. Cover and simmer for about 20 minutes or until the potato is tender. Add the green peas and continue cooking for 2 minutes.
  2. In a blender, purée until smooth. Transfer back into the saucepan. Season with salt and pepper.

Pesto Oil

  1. Meanwhile, in a small bowl, combine the oil and pesto. Strain through a fine sieve. Set aside.


  1. Ladle the soup into cups. Garnish with a drizzle of pesto oil and cilantro leaves. Serve with a lime wedge and a pinch of Espelette pepper.


Frozen peas are a great choice for an easy-to-prepare soup. They don’t need to be shelled and are very inexpensive.

To help you with this recipe

RICARDO Hand Blender

The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

69.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.