Soupe Glacée de Petits Pois à la Coriandre (Chilled Pea Soup with Cilantro)

This ice-cold soup is perfect for hot summer days spent lounging in the garden.

Serves: 4Hands-on: 30 minutesTotal: 2 hours 50 minutesDifficulty: Easy

Serves: 4


  • 1 lb. fresh peas
  • 3 Tbsp. olive oil
  • 1 dozen spring onions, diced
  • 1 head romaine lettuce, shredded
  • 1 Tbsp. fresh cilantro, minced, and 4 cilantro leaves
  • 1 cup chicken stock
  • 1 cup water
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. curry powder


  • Put 4 tablespoons of fresh peas in a bowl and reserve. If you’re using frozen peas, place them with 4 tablespoons in a bowl of warm water to thaw slowly.
  • In a large saucepan, heat the olive oil and cook the onions over medium heat, stirring well for about 5 minutes. Add the peas, stir well, and then add the shredded lettuce. Let everything cook and reduce for another 5 minutes.
  • Put the minced cilantro in a medium saucepan with the chicken stock and the water. Add salt and pepper. Stir well, and bring to a boil over high heat. When it begins to boil, reduce to a low heat, cover, and simmer for 20 minutes.
  • Meanwhile, fill a medium saucepan with water, and bring to a boil over high heat. Prepare a medium bowl of ice cubes. Pour the fresh peas you reserved earlier into the boiling water and cook for 5 minutes. The peas should stay crunchy and al dente. Remove them and put them on the bed of ice.
  • Pour the onion mixture and peas in a blender, and process well for around 5 minutes. Pour the mixture in a serving bowl, add the al dente peas, and put in the refrigerator for 2 hours.