Italian pea soup

Italian pea soup

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About this recipe: Herbs de Provence and Marsala wine transform a regular pea soup into a luxurious starter. Drizzle over some chilli-infused oil or serve with small strips of fried pancetta, sauteed fennel or crab meat. This soup is delicious served hot or at room temperature.


Serves: 4 

  • 40g butter
  • 2 small shallots, finely chopped
  • 3 teaspoons mixed herbs de Provence
  • 120ml dry Marsala wine
  • 350g fresh green peas
  • 700ml vegetable or chicken stock
  • 1 tablespoon freshly chopped parsley
  • 125ml single cream
  • 1 tablespoon lemon juice
  • salt and pepper, to taste

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Melt butter in a large saucepan over medium heat; add the shallots and herbs de Provence. Cook until the shallots have softened, about 2 or 3 minutes.
  2. Pour in Marsala wine and allow the alcohol to evaporate. Add peas and stock; bring to simmering point and cook until the peas are tender, about 10 minutes. Stir in chopped parsley.
  3. Remove from heat and transfer the soup into a blender or food processor; puree until smooth. Add cream and lemon juice; adjust seasoning to taste.
  4. Serve in small bowls with a pinch of freshly ground pepper or dried chilli and a drizzle of oil.

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