Chilled English Pea Soup as served for the Queen of England


Written By: Waypoint Culinary Team

Yield: 4 servings


2 Tbsp                       Unsalted Butter

2 each                       Leek, white and light parts only, well rinsed and coarsely chopped

2 each                       Shallots, peeled and coarsely chopped

8 oz.                           Fresh Spring Peas blanched till tender and shocked in Ice water. (Pat dry) or 5 oz. of Frozen Peas

8 oz                            Yukon Gold Potatoes, peeled and diced

3 cups                        Vegetable stock or store bought broth

1 1/2 cup                  Heavy Cream …1 cup for soup ½ cup lightly (soft whip) whipped for garnish

2 Tbsp                       Sour Cream

2 Sprigs                     Fresh mint

to taste                     Kosher Salt and Pepper

1 Tbsp                       Unsalted Butter

Dash                          Worcestershire Sauce

pinch                          Cayenne pepper

few drops                 Lemon juice

1 Tbsp                       Fresh Chervil or Chives leaves to garnish


In a medium sauce pan heat the butter, add shallots and sauté until translucent, then add leeks peas and potatoes. Cook for 10 minutes constantly stirring.

Add the vegetable broth little by little, constantly whisking.

Cook soup over low heat for approximate 15 minute. Season the soup while it is simmering.

Add Mint and let steep until soup is tepid (10 minutes)

Then transfer to food processor or blender, slowly add ½ cup of the cream and Sour cream.

Blend soup carefully until very smooth.

Pour into glass bowl, whisk in the remaining butter, and above named additional seasonings. Adjust seasoning, and refrigerate until well chilled.

Divide soup into four bowls and garnish with a dollop of the whipped cream and a sprig of the chervil or chive.
If soup is too thick, adjust with more vegetable stock and or cream. Texture should be very velvety, silky and smooth