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Spring Peas Soup with Cognac Cream

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1/4 C Heavy Cream
1 tablespoon Cognac
1 tablespoon Olive Oil
1 tablespoon Shallot rough chop
2 C Sweet Peas fresh or frozen
1 1/12 C Vegetable Stock homemade prefered
3 springs Fresh Thyme
2 tablespoons Mint fresh
1 tablespoon Green Chili Pepper rough chop
1 tablet Vitamin C
Kosher Salt

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Spring Peas Soup with Cognac Cream


    Peas in the spring are at their most tasty essence. I enjoy eating them in many ways. Their natural sweetness lends itself to many possibilities. This soup can be hearty and elegant The Cognac cream adds a special note that elevates this soup into a special dish. It can be served at room temperature or slightly warm. You can let your inner artist out when adding the cream at the end to create an elegant design that people will remember almost as much as the soup itself. I would pair this soup with a Rosè wine perhaps a Cuvèe.

    • Serves 4
    • Medium


    In a stock pot add oil and sautè shallots and chili pepper till fragrant but no color.

    The shallots should become translucent.  Add mint and thyme saute for 1-2 minutes then add peas and stock.

    Bring soup to a boil before covering with lid and simmering for 15-20 minutes.

    Turn off heat and puree with an immersion blender or traditional blender till smooth.

    Add salt and pepper to taste.

    Crush vitamin C tablet between two spoons into a powder and add to the soup.

    This will help the soup retain its bright green color. Mix into soup thoroughly.In a separate clean bowl add Cognac and heavy cream.

    Whip until thick but not peaking or stiff.Serve a teaspoon of Cognac cream on top each bowl of soup.

    This soup is even better on the next day.

    Serves 4.

    Note: If serving for a elegant dinner you can strain the soup to ensure consistency. I use green chilies instead if black pepper because I want to retain the green color without black flecks. You can use black pepper in place of green chili pepper. The star of this soup is the peas I use the pepper to add warmth but not heat (spice). You can also use white pepper but I find that white pepper is a little to mild.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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