At the Market | Sweet Peas & Easy Summer Pea Soup

ROSE & IVY Journal Summer Pea Soup

I love preparing a meal, it is actually one of my favorite parts, the process.  After I go to the farmer's market, I revel in the time that I prep the ingredients that I purchased.  On this particular day it was shelling peas - vibrant green and deliciously crunchy.  While it is easier to buy peas already shelled, it is nice to sit down for half an hour and remove the peas from the pod, it is quite cathartic!  I opted to incorporate them into an easy summer Pea Soup, which is a great appetizer or a light lunch.  When pureed the peas become incredibly creamy with the perfect amount of sweetness.  

Don't forget to enter the Rouge Bunny Rouge giveaway, you have until Wednesday! Three lucky winners will receive $100 voucher to their new U.S. site - you can choose your own cosmetics, skincare or fragrance! 

ROSE & IVY Journal Summer Pea Soup


4 cups peas shelled, fresh or frozen (from about 2 pounds of pea pods)

2 1/2 cups chicken broth

2 garlic cloves, minced

1 shallot, minced

1 large bunch parsley, roughly chopped

salt and pepper, to taste

chives, chopped for garnish

Place chopped garlic and shallots in a medium-sized pot, drizzle with olive oil.  Cook over medium heat until both cook down.  Add peas and cook until they turn a vibrant green, about five minutes.  Add chicken broth and parsley.  Cook until peas are tender.  Pour into a blender and puree until smooth.  If you like a more liquid soup, add more broth.  Serve with chopped chives on top and drizzle with olive oil. 

Photography and styling by Alison