and Whipped Yogurt Cream

Fresh peas, mint, and thyme create a soup that feels as vibrant as it tastes, with layers of gentle sweetness and herbal depth. Blending the soup until smooth gives it a luxuriously creamy texture without heaviness. The whipped yogurt cream adds a cool, tangy contrast that melts beautifully into each warm spoonful. It’s a simple dish that comes together quickly but feels special enough for company. Finished with a scatter of edible flowers, this soup is both nourishing and a feast for the eyes.

Prep Time:18

Cook Time:22

Total Time:35

Servings: 4

Ingredients

Soup

1 Tablespoon ghee unsalted
1 Tablespoon extra virgin olive oil
1 medium onion cut in large pieces
2 cloves garlic quartered
4 Cups green peas fresh if possible, thawed if frozen
¾ teaspoon salt
1 teaspoon pepper
2 ½ Cups chicken bone broth divided
½ Tablespoon minced fresh mint leaves
½ Tablespoon fresh thyme leaves

Whipped Yogurt Cream

½ Cup + 2 Tablespoons heavy whipping cream
3 Tablespoon Greek yogurt
dash salt
½ teaspoon honey

Optional topping

Edible flowers

Instructions

Heat ghee and olive oil in 4 ½ qt pot over medium. Add onions and garlic cloves. Cook until onion is softened, about 4-5 min. Stir frequently to prevent garlic from burning.
Add peas, and sauté 2 minutes, stirring occasionally
Add 1 cup bone broth (the remaining amount will be added at end), salt, and pepper. Cook 5 more minutes.
Remove from heat and let cool to 10 min. (while soup is cooling, see next step) Then, carefully transfer into blender and process until smooth. Return to pot, and add mint, thyme, and remaining 1 ½ cups bone broth, and heat over medium until steamy and warm, but not boiling, about 5 min.
While waiting for ingredients from soup to cool before transferring to blender, make Whipped Yogurt Cream: Pour cream into a small mixing bowl. Beat with mixer on high until stiff peak stage. Add yogurt, salt, and honey and mix on low until blended. Cover and refrigerate until ready to use.
Put in all together: Divide the Whipped Yogurt Cream among four bowls, forming a mound in the center of each bowl. I like to use shallow bowls for this. Carefully pour soup around edges of cream (see note below) and garnish with edible flowers. Lightly swirl cream for a beautiful presentation.

Notes

After adding the Whipped Yogurt Cream to the bowl, I like to use a measuring cup with a spout to pour the soup around the cream.
I like to use fresh peas when available, but frozen are delicious as well.
Sesame Flax Crisps are the perfect pairing for this soup!

Nutrition

Calories: 365kcal

Author: Emily Haygood

Pea Soup with Fresh Herbs and Whipped Yogurt Cream Nutrition Facts

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love This Pea Soup with Fresh Herbs

That beautiful color!
The whipped yogurt cream makes it decadent, and that touch of yogurt balances the sweetness of the peas.
It’s really easy to make but company-worthy.
This recipe is quick!
It makes a great appetizer in smaller portions.
Add a big salad and some Sesame Flax Crisps and you have a meal.

Looking for more easy healthy recipes?

Check out all Savored Joy’s easy recipes!

Pea Soup with Fresh Herbs

and Whipped Yogurt Cream