Fresh pea & lovage soup

Fresh pea & lovage soup

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(1 ratings)

Prep: 10 mins Cook: 10 mins Plus podding and cooling


Serves 8
Lovage has a delicate celery-like flavour, but if you can't find it, substitute with mint. This soup is lovely either hot or chilled on a summer day

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal251
  • fat17g
  • saturates10g
  • carbs16g
  • sugars5g
  • fibre7g
  • protein9g
  • salt0.25g
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  • approx 2½ kg fresh peas in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g unsalted butter
  • 175g spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 garlic clove, finely chopped
  • 1½ l vegetable stock
  • 100g crème fraîche
  • bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint )



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • olive bread, thickly sliced, to serve


  1. Shell the peas, leaving 8 of the best-looking ones whole. Melt half the butter in a large pan, then gently cook the spring onions and garlic with the lid on for 5 mins, without colouring. Add the stock, bring to the boil, then add the peas and whole pods and simmer for 2-3 mins until tender.

  2. Fish out the whole pods and refresh under cold water. Tip in the crème fraîche, then the lovage or mint, and blitz with a hand blender until smooth. Season to taste. Leave to cool, then chill in the fridge if serving cold.

  3. If you’re eating the soup hot, bring to a gentle simmer but don’t boil. To serve, ladle into bowls, decorate each with a whole, split pea pod and serve with a stack of toasted olive bread on the side (toast your bread on the barbecue).

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Comments (3)

dlewiscook's picture

it looks good

carocw's picture

The best soup I have ever made. At last I have found a way to use the lovage growing in my garden! The soup looks beautiful, and tastes fantastic - a lovely pastel green! I have made this many times for friends and family, and it's always been a great success.

Questions (1)

Aida N's picture

Hi there, I come from a country where we use lovage pretty much. I can not find it in London or UK to save my life. I been forced to bring few bunches over and freez them but of course they don't last long. I would bring seeds and grow it myself but I'm afraid I will be fined at the airport for bringing them. Help please

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