Deliciously Simple Green Pea Soup with Fresh Dill: A Creamy Taste of Summer (Hot or Cold!)

This light and refreshingly vibrant green pea soup is an absolute delight, whether served warm to comfort your soul or chilled to invigorate you on a hot day. It’s the quintessential summer meal, requiring only a bag of frozen peas and a whisper of fresh dill to bring it to life. Despite its incredibly rich and smooth texture, there isn’t a single drop of cream in sight, making it a surprisingly healthy yet utterly satisfying dish. You’ll find yourself craving this simple, elegant soup again and again, a true testament to its understated charm. (Jump straight to the full recipe below!)

Gratitude. That is the overwhelming emotion that washes over me when I cast my eyes upon my lush, thriving garden. Every vibrant leaf, every ripening fruit, every bursting blossom speaks of an abundance that fills me with profound thankfulness. It’s a riot of goodness, reaching its peak in the sweet, intense flavors of late summer.

The cornstalks tower like sentinels, easily as tall as a small house, their silken tassels swaying gently in the breeze. Beneath them, beets have swollen to the size of my fist, their earthy sweetness promising future meals. Nobbly, vibrant carrots hide beneath their feathery tops, while potatoes, truly monumental in scale, rival the size of shoes. Herbs, an aromatic tapestry, grow with a wild abandon that’s both beautiful and slightly intimidating. The narrow path that once bisected the garden is now more an adventurous obstacle course, swallowed by the exuberant sprawl of yellow calendulas and the tipped-over, fragrant cilantro plants. I find myself carefully stepping over the crazy red poppies, which I adore and allow to reseed wherever they please, and gently pushing my way through the leg-tangling, voluminous leaves of kale. The potato plants now reach my waist – it’s a true jungle out there!

It makes me wonder, what truly happened to this garden when my attention was elsewhere? When did it transform from orderly rows into such a magnificent, untamed jungle? It has certainly been a peculiar growing season. Some seeds, frustratingly, refused to germinate at all, while others exploded into colossal monsters. I sowed peas twice, hoping for a generous harvest, yet I still have only a handful of spindly plants – just enough for a tiny nibble here and there, certainly not enough for a hearty green pea soup. Lettuce, despite multiple attempts at seeding, refused even to peek its head above ground. Kohlrabi, perhaps feeling shy, decided against growing this year, and my pole beans are only just beginning their slow, meandering climb around the teepee poles.

And yet, in stark contrast, the corn stands a majestic eight feet tall, a testament to its resilience. The potato plants have become as expansive and tangled as a bramble patch, making it nearly impossible to discern where the original rows once lay. Parsnips reach impressively to my knees, while the robust tomato plants now tower to my armpits, heavy with fruit. And, astonishingly, we even have a small watermelon developing – a first for our garden, bringing an exciting, unexpected touch of the tropics!

With such an incredible bounty, you might reasonably ask why I am here, standing in my kitchen, making soup with a humble bag of frozen peas. It seems almost counterintuitive, doesn’t it? Well, there are a couple of very good reasons:

1. **Garden Pea Shortage:** As mentioned, despite my best efforts, I have virtually no peas from the garden this year – certainly not enough to constitute a main ingredient for a creamy pea soup recipe.
2. **Freezer Management:** A far more pressing and somewhat humorous problem: I desperately need to make room in the freezer. It’s a constant battle to use up existing items to create space for the fresh produce that continues to pour in from the garden.

It’s truly like that whimsical fairy tale where food magically appears on the table, except in my case, the freezer magically keeps refilling itself. No matter how much I take out, it always seems to be packed to the brim, leaving me with barely a smidge of room to squeeze anything new in. So, in a strategic move, I pulled out a bag of frozen peas, blended them into this wonderful soup, and created a small divot where I can now (hopefully!) add a bag of fresh garden beans. I have to admit, I don’t think I’m truly solving my long-term freezer problem, but it’s a delicious temporary solution. Hmmm, indeed.

I suppose I’ll simply have to enjoy a bowl of this incredible green pea soup while I contemplate more permanent strategies for freezer organization. Perhaps another bowl, just to be sure.

This sweet, fresh green pea soup is genuinely a taste of the garden captured in a bowl. Its light, delicate flavor and incredibly smooth, velvety texture are an absolute delight. Each spoonful is like silk, slipping effortlessly down your throat, leaving a refreshing sensation. The bright, slightly grassy notes of fresh dill perfectly complement the natural sweetness of the green peas, creating a harmonious balance. A subtle splash of apple juice adds a delicate tang, elevating the overall profile without overpowering the star ingredients. Everything comes together beautifully to create a little taste of green garden heaven, a truly simple yet sophisticated homemade pea soup that embodies the essence of summer.

When a friend drops by unexpectedly and you can share a bowl of this vibrant soup, you’re not just sharing a meal; you’re sharing a moment of pure summer, a fleeting taste of its joyful bounty and warmth.

Yes, I’m definitely feeling thankful. And in this particular instance, even frozen peas feel like an immense blessing, allowing me to enjoy a taste of summer despite my garden’s selective generosity!

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Expert Tips for the Best Green Pea Soup (Kitchen Frau Notes):

If you are fortunate enough to have a generous harvest of fresh peas, by all means, use them! However, a crucial tip for this particular green pea soup recipe: only use fresh peas if they are small, tender, and incredibly sweet. If peas are allowed to become too ripe, they can develop a mealy texture and a slightly bitter taste, which will fundamentally alter the delicate flavor profile of this soup. Frozen peas, on the other hand, are typically picked at their peak of sweetness and tenderness, then flash-frozen to preserve these qualities. This makes them a consistently excellent, and often superior, option for achieving that perfect sweet, vibrant taste and silky-smooth texture in your homemade pea soup. Don’t underestimate the power of a good quality bag of frozen peas!

For those following a vegan or dairy-free diet, this creamy pea soup is incredibly easy to adapt. Simply substitute olive oil or your preferred cooking oil for the butter or ghee in the recipe. Additionally, ensure you use a good quality vegetable broth instead of chicken stock to keep it completely plant-based. The result will be just as delicious and satisfying!

Simple & Sweet Green Pea Soup with Dill Recipe

This easy green pea soup comes together quickly with minimal ingredients, yielding a flavorful, light, and wonderfully creamy soup without any dairy. It’s perfect as a starter, a light lunch, or a refreshing side dish.

Ingredients:

• 2 tablespoons butter or ghee (use olive oil or coconut oil for a delicious vegan & dairy-free version)
• 1 large onion, finely chopped (yielding approximately 2 cups chopped)
• 1 cup diced celery, adding a subtle aromatic depth
• 6 cups frozen peas (one standard 750gm/26oz. bag is perfect), or use fresh young peas if they are truly small and sweet
• 4 cups (960ml) chicken or vegetable stock (opt for vegetable stock for a savory vegan pea soup)
• 1 cup (240ml) unsweetened apple juice, for a delicate hint of sweetness and tang
• 1 bay leaf, to infuse a classic, subtle aromatic note
• 1 teaspoon salt, or to taste, depending on your stock’s salinity
• ¼ teaspoon white pepper, for a gentle warmth without visible specks
• ¼ cup (20gms) packed, finely chopped fresh dill (ensure you remove stems before measuring or chopping for the best texture and flavor)

Instructions:

1. **Sauté Aromatics:** In a sturdy 3 or 4 quart/litre heavy-bottomed saucepan, melt the butter (or heat oil) over medium heat. Add the finely diced onion and celery to the pan. Cook, stirring occasionally to prevent sticking, for about 7 to 8 minutes, until the vegetables become beautifully translucent and tender. This step builds the foundational flavor of your pea soup.
2. **Combine Ingredients:** Add the frozen peas (or fresh peas), the chosen stock (chicken or vegetable), unsweetened apple juice, the bay leaf, salt, and white pepper to the saucepan. Stir gently to combine all the ingredients.
3. **Simmer:** Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to a low boil or gentle simmer and continue to cook, uncovered, for precisely 5 minutes. This brief cooking time is enough to ensure the peas are tender and the flavors meld without overcooking them.
4. **Remove Bay Leaf & Purée:** Carefully remove and discard the bay leaf from the soup. Now, it’s time to achieve that signature creamy texture. You can purée the soup in a standard blender, working in two batches to avoid overfilling and potential splatters. Alternatively, an immersion blender is incredibly convenient for puréeing directly in the pot until the soup is absolutely silky smooth. Ensure there are no lumps remaining for the best result.
5. **Final Touches & Serve:** Return the puréed green pea soup to the saucepan if you used a standard blender. Stir in the finely chopped fresh dill. Taste the soup for seasoning and adjust as needed, adding more salt or white pepper if it requires it (the saltiness will depend on your chosen stock). Reheat the soup gently, just until it begins to simmer again. Serve immediately, garnished with a few delicate dill fronds for an extra touch of freshness and visual appeal.
6. **Serve Hot or Cold:** *Chef’s Note: This versatile green pea soup is truly delicious served either hot or cold! For a refreshing option on a sweltering day, simply chill the puréed soup thoroughly in the refrigerator for at least 2-3 hours before serving. It’s equally delightful either way.*

This recipe proudly serves 6 individuals, making it perfect for family meals or entertaining.

Guten Appetit! Enjoy your wonderfully fresh and creamy green pea soup!

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