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Fresh pea & lovage soup

Fresh pea & lovage soup

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus podding and cooling
  • Easy
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
low insalt0.25g


  • approx 2.5kg fresh peas in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate
  • 100g unsalted butter
  • 175g spring onions
  • 1 garlic clove , finely chopped
  • 1 ½l vegetable stock
  • 100g crème fraîche
  • bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint )
  • olive bread , thickly sliced, to serve


  • STEP 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.

  • STEP 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.

  • STEP 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).

Goes well with

Recipe from Good Food magazine, June 2008


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A star rating of 4.7 out of 5.3 ratings

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