LifeWise Kitchen: Chilled Sugar Snap Pea Soup

Lifewise Kitchen Thursday, August 29, 2013 Written by

Welcome to LifeWise Kitchen! We’ve teamed up with Nourish NorthwestBastyr University and Guckenheimer to provide you with healthy and delicious recipes all year long. Check out our latest post in the LifeWise Kitchen series below, a summer recipe from Bastyr University.

There are few things more comforting than homemade soup. For a summer twist on traditional pea soup, try this recipe for a chilled soup made with fresh sugar snap peas. It’s easy to make and delicious! Surprise guests on a warm summer evening with this new take on an old classic.






Chilled Sugar Snap Pea Soup

Note: This soup serves six and should be served chilled, with the Parmesan cream and a drizzle of white truffle oil.


  •  2 pounds sugar snap peas, strings removed
  • 1/4 cup minced shallots
  • 2 tablespoons butter
  • 1/2 to 3/4 cup chicken broth
  • Salt
  • Freshly grated nutmeg
  • 1-1/2 teaspoons fresh lemon juice, plus more to taste
  • Up to 1 teaspoon sugar
  • 1/2 cup heavy cream
  • ¼ cup of white truffle oil
  • 1/4 cup freshly grated Parmigiano-Reggiano


  1. In a large pot of rapidly boiling, generously salted water, cook the sugar snap peas until they are quite tender but still a vibrant green (6 to 7 minutes). Do not cook so long that they turn drab. As soon as the peas are done, drain them and place them in an ice water bath to stop the cooking and preserve their bright color.
  2. While the peas are cooking, cook the shallots in 1 tablespoon of the butter in a small skillet over medium-low heat until tender and translucent (about 5 minutes). Set aside.
  3. Place half of the peas in a blender and puree until very smooth. Add the remaining peas and the cooked shallots and finish pureeing.
  4. Pass the pea puree through a strainer and into a bowl, pressing with the flat blade of a rubber spatula to work it all through. Rinse the spatula blade to remove any fiber and scrape the thick pea puree that sticks to the outside of the strainer into the bowl. Discard the fiber that is left behind inside the strainer.
  5. Stir just enough chicken broth into the puree to make it a flowing liquid. It should have the consistency of fairly thin split pea soup. Stir in 1 teaspoon salt, a few gratings of nutmeg and the lemon juice. Taste, and if the peas aren’t bright and sweet, stir in enough sugar to correct. If necessary, add more salt and lemon juice as well. The recipe can be prepared to this point up to 8 hours in advance. Any longer and the color will start to fade. Refrigerate in a tightly covered container.
  6. Pass the puree through the finest strainer you have and into a saucepan. Warm over medium-low heat until the mixture is bubbling. Stir in the remaining 1 tablespoon butter. Taste and adjust the seasonings once more.
  7. While the puree is warming, cook the cream and Parmigiano-Reggiano in a small saucepan over medium heat – just until the cheese melts and the cream is thick enough to coat the back of a spoon.
  8. When the puree is hot, chill for several hours or overnight, and then divide it evenly among six soup plates. Shake each plate gently to distribute the puree in an even layer. Spoon some of the Parmesan cream into the center of the puree and a drizzle of the white truffle oil. Serve immediately.



Bastyr University is internationally recognized as a pioneer in natural medicine. As the largest accredited university for natural health arts and sciences in the U.S., Bastyr’s campus located near Seattle, Washington, offers more than 17 degree and certificate programs in fields such as naturopathic medicine, acupuncture and Oriental medicine, and whole-food nutrition. Founded in 1978, the University now includes a leading-edge research facility (the Bastyr University Research Institute) and outstanding clinical training at Bastyr Center for Natural Health, ranked as one of the Puget Sound’s top medical facilities for patient experience in 2012. The University’s second campus, Bastyr University California opened in San Diego, in fall 2012, becoming California’s first and only accredited school of naturopathic medicine.