Pea & Spring Onion Soup

Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. You can substitute a yellow onion if you can’t find spring onions.

Pea & Spring Onion Soup

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Prep Time 10 minutes
Servings 4


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 pounds spring onions, thinly sliced
  • 2 1/2 teaspoons coarse salt
  • 1 1/4 cups low-sodium chicken stock
  • 2 cups water
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • black pepper, to taste


  • Heat oil in a large pot over medium heat. Add onions and garlic, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.
  • Stir in peas, salt, stock, and water. Bring to a simmer, and cook for 15 minutes.
  • Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.
  • Season with salt and black pepper to taste. Divide soup among 4 bowls, drizzle with oil.
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