Pea Soup Recipe

Of all the recipes out there for fabulous soups, pea soup might not seem like the sexiest. But let’s be honest: Tomato soup doesn’t sound nearly as inviting without grilled cheese on the side and potato soup wouldn’t be as fun without a little cheese and chives on top. Soups may satisfy, but garnishes are what keeps each spoonful interesting. 

At Brasserie Beck in Washington, D.C., chef de cuisine Anthony Acinapura hides a few flavorful surprises in the bottom of his bowls and it’s such a hit he can’t puree peas fast enough. 

“Peas have an earthy flavor and I pair it with a poached egg, which is rich in flavor and adds a nice harmony,” he says. “The contrasting colors and textures of the egg and pea soup add an unexpected element both visually and in taste. When you break the egg, the yolk creates another layer of flavor.”

Pea Soup with Smoked Bacon, Poached Egg and Tarragon Essence

By Anthony Acinapura, chef de cuisine, Brasserie Beck, Washington D.C. 

Yield: 14 servings

• 1.5 carrots, chopped
• ½ onion, chopped
• 1.5 celery stalks, chopped
• 1 tablespoon extra virgin olive oil
• 1 bay leaf
• 8 cups water
• 16 ounces peas, fresh or frozen
• 1.5 teaspoons tarragon
• 1 egg, poached
• Salt and pepper to taste

To garnish: finely chopped chives and applewood smoked bacon, cooked until crispy and crumbled into bits.

Sauté carrots, onions and celery in extra virgin olive oil until slightly tender and translucent. Add the bay leaf and water and bring to a boil. Add peas and simmer for about an hour. Puree with tarragon and season to taste with salt and pepper. 

Place poached egg on the bottom of each bowl, sprinkle with chives and black pepper to taste. Drop crumbled bacon around the egg and pour soup over top.