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English Pea Soup with Candied Walnuts

Santé Nuts - English Pea Soup with Candied Walnuts

4 servings | Prep Time: 5 minutes | Cook Time: 20 minutes



  • 2 tbs olive oil
  • 2 medium shallots, diced
  • 2 tsp fresh tarragon, minced
  • 2 cups vegetable broth
  • 3 cups fresh English peas
  • Salt and Pepper
  • 3 tablespoons heavy cream
  • 1/2 cup Santé Candied Walnuts, roughly chopped



  1. Heat oil in a heavy saucepan over medium heat. Cook shallots until softened (not browned), about 3-4 minutes. 
  2. Add vegetable broth, tarragon, and peas, increase the heat, and bring to a boil. Reduce heat to low, add salt and pepper to taste, and let simmer until peas are cooked through and tender, about 10-15 minutes. Remove from heat and let cool slightly.
  3. Puree the soup with an immersion blender until smooth. Add cream and reheat.
  4. Serve soup topped with salt and pepper, a drizzle of cream or olive oil, and a handful of Santé Candied Walnuts.