Chef Thomas Keller’s English Pea Soup

Thomas Keller’s green pea soup is bright, fresh, and addictively good. With just-picked English peas, fresh mint, and buttery brioche croutons, it’s surprisingly simple to make, even though it tastes like it came from a three-star kitchen.

byAnnelise McAuliffe

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I’m not gonna lie – I nearly fell off my chair the first time I tried Thomas Keller’s pea soup. I’ve always thought of pea soup as that murky army-green stuff my grandma used to make, but this? This is something else entirely.

What makes it so dang good? It’s all about those fresh English peas. When they’re in season, they’re sweet as candy, and Keller knows exactly what to do with them (you CAN use frozen peas in a pinch). The mint brightens everything up, and just enough cream to make it rich without going overboard.

I love how he doesn’t overcomplicate things. The technique isn’t actually that hard – you’re basically just cooking peas until they’re soft and blending them up! But those buttery brioche croutons on top? Seriously addictive. I’ve been known to make extra and snack on them while cooking.

Step by Step Guide to Making Thomas Keller’s English Green Pea Soup

Step 1: Prepare the Peas

Bring a large pot of salted water to a boil. While it’s heating, prepare a large bowl with an ice bath.

Add the peas to the boiling water and cook for 8 to 10 minutes until almost tender.

Add the mint leaves during the last minute of cooking. Cook until peas are fully tender.

Drain immediately and transfer peas and mint into the ice bath to stop cooking and preserve color.

Once chilled, drain and transfer peas to a paper towel-lined bowl.

Step 2: Purée the Soup

Set up a food mill with the fine disc over a large saucepan (a blender can be used as an alternative, though it may require straining).

Purée the peas and mint until smooth.

Whisk in the cream, stock or water, vinegar, and salt to taste.

Heat gently over medium until the soup reaches a low simmer. Do not boil.

Step 3: Prepare the Croutons

In a frying pan, melt butter over medium heat.

Add diced brioche and toast, stirring frequently, for about 3 minutes or until golden on all sides.

Toss with julienned mint leaves just before removing from heat.

Step 4: Serve

Ladle the warm soup into shallow bowls.

Garnish each serving with brioche croutons, tiny mint leaves, and fresh dill sprigs.

Swirl in a spoonful of heavy cream for a beautiful finish.

Recipe Notes

Using a food mill gives the soup its velvety consistency. If using a blender, strain the soup for a smoother finish.

Add the mint at the end of boiling to retain its freshness.

The brioche can be substituted with crustless white bread or baguette if needed.

Serve with a light salad or crusty bread to round out the meal.

GREEN PEA SOUP FAQ:

Can I use frozen peas instead of fresh?
Yes, but fresh peas have a sweeter flavor. If using frozen, reduce the cooking time slightly.

What’s the best substitute for brioche in the croutons?
Try crustless white sandwich bread or cubed challah for similar softness and toastability.

Can I make this soup ahead?
Yes. Store it refrigerated for up to 2 days. Reheat gently and add garnishes before serving.

What if I don’t have a food mill?
Use a blender, then strain the soup through a fine mesh sieve for a similar result.

Can I freeze it?
You can freeze the soup (without cream added). Add fresh cream when reheating for the best texture.

How do I swirl the cream for serving?
Use a spoon or small squeeze bottle to drizzle a few rings of cream over the plated soup before serving.