Chilled English Pea Soup

 Recipe by the Waypoint Culinary Team

 Photography by ALEXIS KIKOEN

A cool and tasty, traditional British soup as served for the Queen of England.

4 servings


  • 2 tablespoons unsalted butter
  • 2 leeks, white and light parts only, well rinsed and coarsely chopped
  • 2 shallots, peeled and coarsely chopped
  • 8 ounces fresh spring peas blanched till tender and shocked in Ice water. (Pat dry) or 5 ounces of Frouncesen peas
  • 8 ounces Yukon Gold potatoes, peeled and diced
  • 3 cups vegetable stock or store bought broth
  • 1 1/2 cup heavy cream (1 cup for soup, 1/2 cup lightly [soft whip] whipped for garnish)
  • 2 tablespoons sour cream 
  • 2 sprigs fresh mint
  • Kosher salt and pepper to taste
  • 1 tablespoon unsalted butter
  • Dash Worcestershire sauce
  • A pinch cayenne pepper 
  • A few drops Lemon juice 
  • 1 tablespoon fresh chervil or chives leaves to garnish


  • In a medium sauce pan, heat the butter, add shallots and sauté until translucent, then add leeks, peas and potatoes. Cook for 10 minutes, constantly stirring.
  • Add the vegetable broth little by little, constantly whisking.
  • Cook soup over low heat for approximate 15 minutes. Season the soup while it is simmering.
  • Add mint and let steep until soup is tepid (10 minutes) 
  • Transfer to a food processor or blender, slowly add ½ cup of the cream and sour cream.
  • Blend soup carefully until very smooth.
  • Pour into glass bowl, whisk in the remaining butter and additional seasonings. Adjust seasoning and refrigerate until well chilled.
  • Divide soup into four bowls and garnish with a dollop of the whipped cream and a sprig of the chervil or chive. 
  • If soup is too thick, adjust with more vegetable stock and/or cream. Texture should be very velvety, silky and smooth