chive blossoms

This vibrant spring green pea soup is creamy and light; it's topped with crunchy rye croutons and chive flowers for a beautiful garnish. 

Green Pea Soup with Chive Flowers

olive oil

whole-grain rye bread, cut into small cubes

Sea salt and pepper

chives

vegetable stock

peas

wasabi powder

full-fat plain yogurt

Finishing oil

Heat the olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turning with tongs or a heat-proof spatula to toast on all sides, about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to one day in advance; just be sure to cool completely and store in an airtight container.)

Pull the chive blossoms from the chives and chop the green shoots.

Heat the stock in a large soup pot over high heat until simmering. Add the peas and cook until bright green and just cooked, 8 to 10 minutes. Remove from the heat and use an immersion blender or transfer the soup to a blender in batches to process until smooth, about 3 minutes. Add the wasabi (if using) and season with salt and pepper. Add the yogurt and process until smooth and slightly creamy, 2 to 3 minutes. Return to the pot and keep warm over a low flame until you are ready to serve.

Ladle the soup into bowls, top with croutons, and drizzle with olive oil. Season with pepper and scatter the chopped chives and their blossoms generously over the top. Serve warm.

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Green Pea Soup with Chive Flowers

Top 1 chive blossoms recipes from across the web

The most viewed chive blossoms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Green Pea Soup with Chive Flowers

The most viewed chive blossoms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine