Pea soup

In all the years that Nigella Lawson has been cooking on television, I have been watching her. I have one of her books but I cringe at her writing so I never bought another. In all the years that I have been watching her cooking shows, there have been very few of her recipes that I have tried. Four, to be exact, three are in the archive, one had been overwritten because it wasn’t so good. This is the fifth but I don’t think it will ever be overwritten because this is a winner and a keeper.

Pea soup. Peas simmered in broth, pureed in the blender then sprinkled with grated parmesan cheese. The parmesan cheese was my idea. Nigella didn’t add any to hers. I just a feeling that cheese would make an interesting addition and that feeling proved to be correct. I only made a small batch because, in my family, I am the only one who likes peas. Sam did when she was a toddler. Then, she stopped liking them. To this day, she picks the peas from any dish she’s eating and passes them on to me. So, when I decided to try and make Nigella’s pea soup, I had no illusions that anyone other than me would be interested. Too bad for them because this pea soup is exquisite. Rich and velvety. Thick and filling.

It starts with good quality broth. I only use homemade broth — fish broth, in this case, made by simmering a whole salmon head. But you can use chicken or beef broth.


  • 2 c. of broth
  • 1 c. of peas
  • about 8 onion leaves
  • grated parmesan cheese and black pepper, for garnish


  1. To make soup for one, pour the broth in a small sauce pan. Add the peas and some onion leaves. Bring to the boil then lower the heat, cover and simmer for about 20 minutes. Pour everything — broth, peas and onion leaves — into the blender and puree.

    Pour the puree into a soup bowl. Sprinkle with grated parmesan cheese and freshly cracked black pepper. Enjoy with a crusty bread, buttered or unbuttered.

Cooking time (duration): 30

Number of servings (yield): 1

Meal type: lunch


  1. June says

    Pea soup is a traditional Christmas dish here in Quebec. We usually use dried yellow peas, though. Salted pork is great for flavour too. I think I’ll try this one this year! :)

    • Connie says

      Oooh, ham hock to make the broth sounds… I think that’ll make the pea soup doubly wonderful. :)

  2. says

    Oooooh! I love soups! Soups to me are the ultimate comfort food… “Velvety” is the right word to describe your pea soup. Hmmm, sarap (read: imagining how it tastes!)!

  3. Amy says

    Just wanted to thank you so much for posting this! I just tried it today and made a small bowl for myself. And guess what? It turned out to be a family hit! Everyone wanted to taste that velvety green stuff I was sipping, and they all went “mmmmmmmmm”. They requested that next time I should make a large pot for the whole family.

    I made a slight modification though. I like celery in all my soups, so I chopped half a stalk and tossed it with the peas and onion leaves. It turned out great :))

  4. MRq says

    Thank you for posting this! i had some unused peas in the fridge and was looking for a split pea soup recipe when I saw this. I modified it by boiling some smoked bacon in 2 cups of water, with some chicken bouillon since I didnt have chicken stock on hand. I saved most of the liquids after it goes on rolling boil and let the bacon fry in its own fat. I set that aside and sauteed garlic and onions until the onions slightly caramelize, then threw in the peas to cook it up a bit, then the scallions. I poured back my saved broth and ran a hand blender through it to liquify the whole thing. I served it with the backn bits on top.

    It was soooo good!