Sweet English Pea Soup with Crème Fraiche and Maple Bacon

Posted: May 01 2015

Enjoy the gorgeous colours and tastes of spring with this Sweet English Pea Soup recipe by Chef David Lee of Nota Bene Restaurant. 


2 cups Sweet English Peas
6 cups Sweet Pea blanching water
Sugar & Salt to taste
1 Tbsp Butter, diced
1⁄4 cup Crème Fraiche
6 slices cooked Maple Bacon, cut into 1⁄2” pieces Edible flowers petals, for garnish ( optional)


  1. Bring a large pot of water to the boil. Season the water with salt and sugar, until there is a good balance of salt & sweetness. 
  2. Setupablendernearyourcookingsurface. 
  3. Set up an ice bath, and place a stainless steel bowl over it. 
  4. Once the water has reached a rolling boil, blanch the peas until soft but still bright green.
  5. Add the peas and butter to the blender. Puree the peas, adding enough blanching water to produce the desired consistency.
  6. If not serving immediately, remove the soup to the ice bath, and cool quickly to preserve the color.
  7. If you are serving immediately, divide the hot soup equally between 4 bowls.
  8. Add a dollop (roughly 1 Tbsp. per) of crème fraiche in the middle of each soup bowl.
  9. Scatter the maple bacon over each bowl of soup. 

10. Scatter some edible flower petals over top and finish with a drizzle of olive oil – enjoy!

By: Chef David Lee of Nota Bene Restaurant


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