Fresh Pea Bisque

Fresh Pea Bisque

A light soup of fresh peas, vegetable stock, tarragon, mint, shallots and garlic finished with almond milk and rice flour. This recipe will please vegan guests.

Preparation time: 15 minutes
Cooking time: 31 minutes
Yield: 8, 1-cup servings


2 tbl butter or olive oil

2 shallots, minced

1 clove garlic, minced

½ cup dry white wine

3 cups fresh shelled peas (about 1 pound of shelled peas or 2 ½ pounds of peas in the shell)

3 cups loosely packed baby spinach, rinsed or 1 (5-ounce) bag of baby spinach

6 cups vegetable stock

3 Tbl rice flour

2 cups almond milk

1 tsp salt

¼ tsp freshly ground pepper

½ tsp minced fresh tarragon

1 tsp minced fresh mint leaves

½ cup extra virgin olive oil


Melt butter in a large soup pot over medium heat. Stir in shallots and garlic. Cook, stirring frequently, until shallots start to become translucent, about 5 minutes. Add white wine, and cook, stirring occasionally, until wine is almost completely reduced, about 5 minutes.

Stir in peas and spinach, cook, stirring gently, until vegetables are evenly coated and begin to wilt, about 3 minutes. Add vegetable stock, bring to a boil, lower heat to a simmer and cook, stirring occasionally, until peas are completely cooked through and very tender, about 10 minutes.

Puree soup with an immersion blender until very smooth, about 3 minutes, OR puree soup in small batches in a blender (CAUTION: hot soup will expand in a blender when processing – puree the soup in several small batches). Pass soup through a fine mesh strainer into a clean large soup pot.

Whisk together almond milk and rice flour to create a slurry. Stir into pea mixture and bring to a simmer, stirring frequently. Cook until thickened and soup is the texture of heavy cream, about 15 minutes. Season with salt and pepper. Divide soup among 8 warm soup bowls, garnish with tarragon, mint and a drizzle of olive oil. Serve at once.

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