To anyone who thinks of pea soup as canned sludge, this soup will come as a revelation, even today.

Yield: serves 4


  • 3 cups room-temperature milk
  • 2 cups fresh or frozen peas
  • Leaves from 3 sprigs marjoram
  • 1 sprig thyme
  • 1 mint leaf
  • 1 12 tsp. onion salt
  • 12 tsp. garlic salt
  • 1 12 tsp. sugar


  1. Combine milk, peas, marjoram, thyme, mint, onion salt, garlic salt, and sugar in a blender and purée until smooth, about 1–2 minutes. Place a fine mesh strainer over a medium saucepan and strain the pea mixture into the saucepan. Press as much liquid as possible through the sieve with a spatula, discarding the pulp.
  2. Place saucepan over medium-low heat and bring to serving temperature by heating to just below boiling, about 5 minutes. Adjust seasoning.