Search results for
magazine fasteasyfresh green pea soup with tarragon and pea sprouts
Filter Results
Sort By:
Recipes
(71)
Easy
5.0
(4.8)
Recipes
Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.
4.7
(4.67)
Recipes
Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.
5.0
(5)
Quick
Recipes
This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.
3.7
(3.71)
Quick
Recipes
The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.
4.0
(4.2)
Recipes
Rustic yellow pea soup goes upscale with a foie gras garnish.
2.7
(2.7)
Quick
Recipes
Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.
4.7
(4.71)
icon
Recipes
Just because the weather's warming up doesn't mean you have to put away the soup pot. These spring soup recipes are light, refreshing, and make the best of the season's produce.
Recipes
This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.
4.4
(4.43)
Recipes
If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.
3.7
(3.67)
Quick
Recipes
If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
5.0
(5)
icon
Recipes
Like sugar snap pea salad and cheesy green pea fritters.
Easy
Recipes
If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.
4.0
(3.84)
Easy
4.0
(4.2)
Easy
Easy
Recipes
When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
4.0
(3.81)
Quick
Recipes
Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.
5.0
(5)
Quick
5.0
(5)
Recipes
This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.
4.6
(4.55)
Quick
Recipes
Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.
4.5
(4.49)
Easy
Recipes
Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.
3.5
(3.48)
Recipes
This Mary Kettilby recipe produces a classic Potage St. Germain. The name comes from the Paris suburb of St.-Germain-en-Laye, where young peas, a rarity in the early eighteenth century, were sown in boxes for early-spring cultivation. The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for spring menu.
Calendulas, also known as pot marigolds, make a lovely garnish for this soup. They were used as both a flavoring and a medicinal herb. According to one source, calendulas could be added to dishes in place of saffron, an affordable alternative in the days before saffron was grown in England. Sprinkle the shredded blossoms over the soup just before serving it. Please note that the calendula/pot marigold should not be confused with the African marigold, which is used as an insect repellent in vegetable gardens.