+
0 (0)

Mains, Quick and Easy, Soups, Vegetarian

Sweet pea soup

Sweet pea soup
Kirk McKoy / Los Angeles Times

Dear SOS: The coffee at Silver Lake's LA Mill is outstanding, but the real standout is their pea soup. Delicious! It's dark green, with a deep, earthy taste. I could eat it every day, which is why I'd love the ... Read more

Total time: 40 minutes | Serves 6 to 8
  • 3 cups (14 ounces) shucked English peas
  • 6 cups (14 ounces) pea tendrils
  • 2 1/2 cups vegetable broth, more as needed
  • 1 teaspoon piment d'espelette, or to taste
  • 3/4 cup olive oil
  • 1/2 teaspoon hot sauce, or to taste
  • Sea salt
  • Sugar (optional)

Step 1In a large pot, blanch the peas just until tender, being careful not to overcook. Immediately strain the peas and place in a large bowl of ice water to stop the cooking. Strain and reserve. Repeat with the pea tendrils.

Step 2In a large bowl using an immersion blender, or in stages using a regular blender, puree the peas and tendrils with the broth until smooth. Strain, then use the blender to blend in the d'espelette powder, olive oil and hot sauce.

Step 3The starch content of the peas may vary, affecting the thickness of the soup; if necessary, adjust the consistency of the soup with additional vegetable broth. Taste and adjust the seasoning as needed (vegetable broth varies in saltiness, more or less will be needed depending on your brand). If necessary, add sugar to taste for additional sweetness.

Step 4Serve the soup chilled.

Note: Adapted from LA Mill Coffee in Silver Lake. Pea tendrils are available at Asian and select farmers markets.

HAVE YOU TRIED


Kitfo
Kitfo

Bogavante a la gallega (Galician lobster)
Bogavante a la gallega (Galician lobster)

Tangerine ice cream
Tangerine ice cream

Grilled vegetables
Grilled vegetables

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Oversize russet and root vegetable latkes
Meyer lemon-cured salmon with spring vegetables
Grilled steaks with blue cheese and cranberry confit
Heritage bird with spice rub and herbs