This creamy Scottish Pea Soup is a lovely family recipe for the rainy Summer months. This creamy Summer’s Pea Soup is made with fresh garden peas, bacon and cream and can also be topped off with crispy bacon pieces too. Delicious served with crusty bread!
This delicious Summer Pea Soup recipe is lovely served up on a rainy Summers day with all of the fresh peas available in the garden and supermarkets. I love the flavour combination with the bacon and a touch of mint and the cream adds a lovely creamy texture to the soup. Pea soup is a classic Summer dish and is delicious served up with crusty bread, oatcakes or even some salad on the side. You could even try it chilled.
Your going to love this Creamy Pea Soup because…
It’s a delicious way to use up all of those lovely seasonal Summer peas and you can make it out of season if you use frozen peas too.
It is slightly sweet and the kids love it! Especially with crusty buttered bread or some garlic bread on the side.
It makes the perfect light Summers lunch and works well on a rainy Scottish Summers day. You could even try it chilled or cooled slightly if the weather is too hot.
It looks impressive on the dinner table but is super easy to make and can be adjusted according to taste and texture easily.
If you like the sound of this delicious Summer recipe you may also enjoy some of my other delicious Summer classics. I love the delicious Summer Strawberry Tart recipe on my youtube channel it is so lovely made with freshly picked strawberries.
The lovely Aberdeen inspired Herring in Oatmeal is another delicious Summer dish to try. I love the scallop toasts in this video too they are my fave! All three recipes would make a delicious three course Summer meal.
Tips for making this delicious Creamy Pea Soup…
This recipe is best made with fresh peas in the Summer months. These are usually available easily from local farmers markets or the supermarket but if you can’t find them there you could make this recipe with frozen peas.
I have used bacon pieces in this recipes. You could also use larger pieces of bacon and cut it up after the cooking stage or just blend it up in the soup whole. You could also add additional pieces of bacon on to the top of the soup after serving.
I have used 200ml of cream in this recipe but feel free to use more or less cream according to your own tastes.
Vegetarian/Vegan Options – You could make this soup without the bacon pieces and use olive oil for cooking instead of butter. You could also use a bacon substitute if you still wanted to go for the bacon flavour. You could also use almond or oat cream instead of the dairy cream to create a vegan version. If you have any questions about how to adapt it further let me know.
If you enjoy Scottish recipes your going to love my Scottish cookbooks available now on my website. All inspired by either the traditional dishes of Scotland, the Scottish seasons or Scottish food culture. Click the image link above or below to bring a taste of Scotland into your kitchen!
Scottish Pea Season
Peas are available between May and October but in our garden we pick the majority in July and August. There are usually a few left over into early September but they are usually all eaten by then.
We eat a lot of peas alongside a variety of meals. Mostly they are frozen but I love the fresh Summer garden peas when they are ready they are so delicious. We enjoy them boiled and served with a little butter and salt. They also work really well in stir fries, stews, soups, puddings and eaten fresh out of the pod of course.
My favourite recipe with peas on my Youtube channel is for Hairst Bree (Harvest Broth). It is a lovely harvest recipe using many seasonal vegetables cooked in a mutton broth. You could also use lamb for this recipe if mutton is unavailable. The recipe video for Hairst Bree is below:
Pea Soup Recipe
Creamy Pea Soup
- 1 tsp Butter
- 1 Onion Chopped
- 900 g Fresh Peas Frozen peas (if fresh unavailable)
- 200 g Bacon Pieces
- 4/5 Fresh Mint Leaves Chopped 1tsp of dried Mint (if fresh unavailable)
- 1 Litre Vegetable or Chicken Stock
- 1 tsp Sugar Optional
- Salt & Pepper to taste
- 3 Egg Yolks
- 200 ml Double Cream
- Heat the butter in a large soup pan and add in the onion. Cook down for a few minutes.
- Add in the peas, bacon, mint and stock and bring to a medium simmer and cook for 5-10 minutes until the bacon and the peas are cooked through.
- Blend the soup carefully in a blender. You can leave a little soup in the pan to leave a bit of texture if you wish.
- Add the blended soup back into the soup and stir through.
- Remove a couple of ladles of soup and add to a bowl. Set aside to cool a little.
- Turn the heat off on the pan of soup.
- Add the egg yolks into the bowl of soup that was set aside to cool. Whisk them through and pour into the rest of the soup. Whisk through the hot soup until thickened. Pour in the double cream and stir through well.
- Serve the soup in bowls. Drizzle over some additional cream if you like and some extra pieces of bacon if you have available.