Chilled English Pea Soup

Chilled English Pea Soup

Goat cheese cream, shiitake mushroom bacon, herbs, and micro greens top garden-fresh Chilled English Pea Soup.

Chilled English Pea Soup
Makes 4 cups
  • 1 (13-ounce) bag frozen shelled peas, thawed
  • 1 cup roughly chopped brioche (See Note)
  • 2 cups vegetable stock
  • 2 tablespoons chopped fresh chives
  • ½ cup fresh parsley
  • 1 teaspoon kosher salt
  • ⅓ cup extra-virgin olive oil
  • Goat Cheese Cream (recipe follows)
  • Shiitake Mushroom Bacon (recipe follows)
  • Garnish: fresh chives, fresh parsley, fresh radish micro greens
  1. In the container of a blender, add peas, bread, stock, chives, parsley, and salt; blend on high speed until smooth, 2 minutes.
  2. With the blender running, add olive oil in a slow and steady stream until incorporated and soup is smooth. Refrigerate to chill.
  3. To serve, divide mixture among soup bowls. Drizzle with Goat Cheese Cream and sprinkle with Shiitake Mushroom Bacon. Garnish with chives, parsley, and micro greens, if desired.
  4. Note: Remove and discard crusts from bread before chopping. Alternatively, use scraps from Bruschetta Canapés.

Goat Cheese Cream
Makes approximately ⅔ cup
  • 3 tablespoons goat cheese
  • ½ cup heavy whipping cream
  • ¼ teaspoon kosher salt
  1. In a small bowl, whisk together goat cheese, cream, and salt.

Shiitake Mushroom Bacon
Makes approximately ½ cup
  • 1 (3.5-ounce) package shiitake mushrooms, stems removed, thinly sliced
  • 1 tablespoon dark sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  1. Preheat oven to 350º. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss mushrooms with sesame oil, olive oil, and salt until well coated. On a baking sheet lined with parchment paper, evenly spread mushrooms. Spread mushrooms in an even layer on prepared pan.
  3. Bake until golden brown and crispy, 20 to 23 minutes, checking after 10 minutes. Let cool completely.


For more recipes inspired by Elizabeth von Arnim’s book, see “A Teatime Ode to The Enchanted April” in the March/April 2022 issue, available on newsstands and at

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