Chilled Sugar Snap Pea Soup

Photo by Christopher Baker
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 150 calories
    • Fat 9 g
    • Sat Fat 5 g
    • Cholesterol 25 mg
    • Sodium 214 mg
    • Protein 5 mg
    • Carbohydrate 14 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 98 mg


  1. Check 2tablespoons butter
  2. Check 1cup chopped onion (about 1 medium onion)
  3. Check 1 1/2pounds sugar snap peas, washed and cut crosswise into 1/2-inch pieces (about 5 cups)
  4. Check 2teaspoons sugar
  5. Check 1/2teaspoon kosher salt
  6. Check 1cup half-and-half
  7. Check 2tablespoons chopped fresh chives (optional)


  1. Melt the butter in a large skillet over medium heat. Add the onion and cook 5 minutes. Add the sugar snap peas and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Mix in the sugar and salt and cook 1 minute more. Stir the half-and-half with 3 cups of water in a large measuring cup.
  2. Place half the snap-pea mixture in a blender or food processor. Pour in half the water mixture and puree until very smooth, 30 to 60 seconds. Repeat with the remaining ingredients.
  3. Pour the soup through a strainer and chill for at least 4 hours. Sprinkle with the chives (if desired) before serving.