Chilled Spring Pea Soup

Chilled Spring Pea Soup

Featuring our Alive Coconut Oil & Coconut Aminos Teriyaki Sauce or Garlic Sauce


  • 8 slices of sugar free, nitrate free bacon
  • 1 Tbsp Alive Coconut oil
  • 2 celery ribs, thinly sliced
  • 1 onion, thinly sliced
  • 1 leek, white and tender green parts only, thinly sliced
  • 5 cups (1 qt) chicken stock or low-sodium broth
  • Two 4-inch rosemary sprigs
  • Salt and freshly ground white pepper
  • 1/2 pound organic sugar snap peas, thinly sliced
  • Two 10-ounce boxes frozen baby peas
  • 1/4 cup flat-leaf parsley leaves
  • goat cream cheese (optional)
  • 1 garlic clove, minced (optional)
  • 1 Tbsp Coconut Aminos Garlic Sauce or Teriyaki Sauce


In a medium soup pot, cook the bacon over moderate heat until browned and
crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.

In the same pot, heat the oil. Add the celery, onion and leek and cook over
moderately low heat, stirring occasionally, until softened but not browned, about
7 minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig
and a pinch each of salt and white pepper. Simmer until the vegetables are very
tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon,
transfer the vegetables to a blender.

Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar
snaps and blanch for 3 minutes. Add the frozen baby peas, minced garlic and the
parsley and cook just until heated through, about 1 minute; drain. Add the sugar
snaps, baby peas and parsley to the blender and puree until smooth, adding a few
tablespoons of the broth to loosen the mixture. Transfer the soup and the remaining
broth to a large bowl set in a larger bowl of ice water to cool.

Ladle the chilled pea soup into bowls and drizzle with Coconut Aminos Teriyaki
Sauce or Garlic Sauce. Crumble the remaining 4 slices of bacon into each bowl and
serve. You can also add some crumbled goat cream cheese.

The soup can be refrigerated for up to 2 days.

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