Chilled Pea Soup with Mint and Smoked Chickpeas

The recipe is based off the Chilled Pea Soup from the menu at Blue Box Cafe (aka Breakfast at Tiffany's) in New York City. 

Keyword chilled pea soup, pea soup
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 20 minutes
Servings 6 servings


  • 2 tbsp butter
  • 3 medium leeks, white parts only, chopped
  • 4 cups low-sodium vegetable broth
  • 1 20 oz. pkg. frozen sweet green peas
  • 1/4 cup fresh mint leaves, minced
  • 1/2 cup plain yogurt


  • 1/2 cup creme fraiche**
  • fresh tarragon leaves
  • Smoked Salt Chickpeas, <-- Click for recipe


  1. Melt the butter in a large saucepan or small stockpot over medium heat.

  2. Add the chopped leeks, cook for about 7 minutes until tender, stirring occasionally.

  3. Carefully add the vegetable broth.

  4. Increase heat to high and bring the soup to a boil.

  5. Add the frozen peas then let the soup stay over high heat for 3-4 minutes, until the peas are tender. 

  6. Remove the soup from the heat and add the mint and yogurt. 

  7. Working in batches, puree the soup in a blender until the mix is smooth. 

  8. Chill the soup in a large bowl or stockpot for a minimum of 2 hours. 

  9. Just before serving, swirl a drizzle of the creme fraiche over the soup and garnish with tarragon leaves and the smoked salt chickpeas. 

Recipe Notes

**Creme fraiche can be exchanged for plain yogurt or Mexican crema