Chilled pea soup

Tarragon and briny anchovies give this recipe a green goddess vibe.

“This silky, sweet soup is packed with protein and flavor thanks to fresh peas,” says Denver-based recipe developer Julia Heffelfinger. You can experiment with this recipe based on what you find at the farmer’s market. “When ramps hit the stalls, try using them instead of shallots,” she says. Pro tip: serve it on the same day so that the vibrant green color doesn’t fade.

Serves 2 to 4

Also in this series: Green Italian Wedding Soup and Spring Lettuce Soup


4 cups fresh (or frozen) peas
4 cups baby spinach, loosely packed
1¾ cups chicken stock or low-sodium broth
¼ cup 2% Greek yogurt
¼ cup plus 1 tablespoon tarragon leaves, packed
¼ cup mint leaves, packed
4 anchovy fillets
1 small garlic clove, finely grated
3 tablespoons fresh lemon juice
½ teaspoon lemon zest, freshly grated
Kosher salt
1 tablespoon shallot, minced
1 tablespoon extra virgin olive oil, plus more for drizzling
Flaky sea salt



Prepare an ice bath. In a medium pot of salted boiling water, blanch the peas until bright green and tender, about two minutes. Drain in a colander and then plunge the colander into the ice bath (this will make it easier to separate the peas from the ice cubes) until chilled, about five minutes. Drain and pat dry. Reserve ½ cup of the peas.


In the bowl of a blender, add the remaining 3½ cups of peas, spinach, chicken broth, Greek yogurt, ¼ cup of the tarragon, mint, anchovies, garlic, and lemon juice and puree until very smooth. Season with salt and pepper. Let chill in the refrigerator for at least 30 minutes.


Meanwhile, in a medium bowl, toss the reserved ½ cup of peas with the lemon zest, shallot, one tablespoon of olive oil and the remaining one tablespoon of tarragon. Season with salt and pepper.



Pour the soup into chilled bowls and garnish with the reserved peas. Drizzle with olive oil and sprinkle with flaky sea salt.