Chilled Pea Soup with Mint and Smoked Chickpeas

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

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. 



  • 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. 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