If you're lucky enough to get your hands on a mess of freshly picked field peas, this simple soup will let their unique, earthy flavor shine. While most varieties of field peas can be used interchangeably in recipes, we recommend using lady peas (also called Lady Cream peas) here because they produce a clear, not cloudy, potlikker.

Sheri Castle


Credit: Antonis Achilleos; Prop Styling: Mary Clayton Carl Jones; Food Styling: Chelsea Zimmer

Recipe Summary test

15 mins
50 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Stir together peas, onions, carrot, celery, garlic, bay leaves, parsley, and salt in a medium saucepan. Add stock to cover by a depth of 1 inch. Bring to a boil over high, skimming foam that rises to the top. Reduce heat to medium. Partially cover; simmer until tender, 15 to 25 minutes. Remove pan from heat; let stand 15 minutes.

  • Remove and discard onions, carrot, celery, garlic, bay leaves, and parsley. Do not drain peas. (To make ahead, transfer cooked peas and liquid to an airtight container; cover and refrigerate up to 3 days.) Stir in butter, thyme, and pepper. Serve warm.