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Origins in Northwest Innovation: Lark and its Vibrant English Pea Soup
Imagine stepping into a stylish and warmly lit space in Seattle, a city at the forefront of the Pacific Northwest culinary movement, renowned for its dedication to seasonal and locally sourced ingredients. The story of Lark unfolds as a celebrated restaurant where innovative cuisine and a deep respect for regional bounty create an unforgettable dining experience, perfectly encapsulated by dishes like their vibrant English Pea Soup.
Lark isn’t just a restaurant; it’s a culinary landmark, a testament to chef John Sundstrom’s vision for contemporary Pacific Northwest dining. Originally a pioneer on Capitol Hill, Lark later moved to a new, larger space, continuing its legacy of offering a refined yet approachable menu. The ambiance is typically rustic-chic, often featuring an open kitchen that allows diners to observe the artistry firsthand. The menu is a living document, constantly evolving to reflect the freshest seasonal ingredients available, with a strong emphasis on local farms and producers.
During my visit to Lark, amidst the inviting atmosphere and the buzz of a busy kitchen, I had the distinct pleasure of experiencing their English Pea Soup. This wasn’t just a simple soup; it was a pure and concentrated essence of spring. The vibrant green color was a visual promise of freshness, and the taste delivered—a velvety smooth texture, bursting with the sweet, delicate flavor of fresh English peas, often complemented by a subtle hint of mint or a dollop of crème fraîche. It was a dish that perfectly encapsulated Lark’s philosophy of elevating simple, seasonal ingredients to extraordinary heights.
Savoring that English Pea Soup at Lark, I understood that this establishment is more than just a place to eat; it’s a place to experience the thoughtful artistry of Pacific Northwest cuisine. It’s about celebrating the bounty of the season, transforming humble ingredients into elegant and profound flavors, and providing a dining experience that is both refined and genuinely comforting.
If you’re looking for a sophisticated yet approachable dining experience in Seattle, a place to savor innovative Pacific Northwest cuisine that highlights the best of each season, Lark is a destination that should be at the very top of your list. It’s a place to experience the vibrant flavors of the region and discover exquisite dishes like their unforgettable English Pea Soup.
A Celebration of Northwest Freshness: Crafting Your Own Vibrant English Pea Soup
To capture the pure and intensely flavorful essence of Lark’s delightful English Pea Soup in your own kitchen, begin with fresh, sweet peas and a light broth, and a touch of Pacific Northwest inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the seasonal artistry at Lark.
Embarking on this endeavor is a lesson in appreciating the inherent sweetness and vibrant color of fresh English peas. Focus on cooking them just enough to soften, preserving their bright flavor, and achieving a velvety smooth texture. Start by selecting fresh (or high-quality frozen) English peas, a light vegetable or chicken broth, and subtle aromatics like shallots or spring onions, the essential components of this delightful soup.
Consider incorporating elements that reflect Lark’s focus on highlighting the best of seasonal ingredients. A touch of fresh mint or tarragon can elevate the pea flavor beautifully. A swirl of good quality crème fraîche or a drizzle of lemon-infused olive oil just before serving adds a luxurious finish. The key is to let the natural sweetness of the peas be the star, complemented by subtle, fresh accents.
Pay close attention to not overcooking the peas; they should remain bright green and tender. Sautéing the aromatics gently before adding the peas and broth builds a flavorful foundation. Blending the soup until perfectly smooth, and then optionally straining it through a fine-mesh sieve, will achieve that coveted silky texture. The aroma filling your kitchen will be a testament to the simple yet profound transformation of fresh peas into an elegant and comforting soup.
As you prepare this vibrant soup, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of seasonal flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet profoundly flavorful dish, inspired by the seasonal artistry of Lark.
Chef’s Notes: Creamy Spring Pea Soup
• Brighten flavors with citrus – Stir in a teaspoon of lemon zest just before serving for extra vibrancy.
• Pair with complementary sides – Enjoy with crusty bread, a grilled cheese sandwich, or a simple green salad for a well-rounded meal.
• Customize texture with add-ins – Toss in a handful of fresh spinach or baby potatoes during simmering for variety.
• Make it lighter – Swap heavy cream for half-and-half or omit it entirely, stirring in Greek yogurt at the end for a tangy twist.
• Optimize storage – Cool completely before freezing in airtight containers for up to two months; thaw overnight and reheat gently on the stove.
• Experiment with herbs – Try fresh basil, mint, or parsley instead of cilantro for a unique flavor profile.
• Balance richness with acidity – A drizzle of balsamic reduction or extra white pepper enhances the soup’s depth.
• Adjust seasoning to taste – Add extra salt or Parmesan for a bolder umami punch.
• Enhance plating presentation – Serve in shallow bowls with a swirl of cream and fresh herbs for an elegant touch.
• Serve hot for the best experience – The creamy texture shines when enjoyed warm and freshly blended.
Creamy Spring Pea Soup
Get ready to dive into a bowl of pure comfort! This velvety spring pea soup bursts with vibrant green flavor, balanced by a hint of white pepper and enriched with cream and Parmesan. It’s a fuss-free recipe you can whip up in under 30 minutes, perfect for busy weeknights or leisurely weekend brunches. Imagine ladling silky soup into bowls, garnishing with cilantro and sour cream, and savoring every spoonful of garden-fresh goodness. Your family—and any soup skeptics—will be begging for seconds!
4
bowls15
minutes12
minutes320
kcal27
minutesKeep the screen of your device on
Ingredients
- Produce
4 cups freshly shelled green peas
1 medium shallot minced (about 3 tablespoons)
- Dairy Oils
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 cup heavy whipping cream
1/2 cup finely grated Parmesan cheese
- Spices Seasonings
1/4 teaspoon ground white pepper
Pinch kosher salt to taste
- Liquids
3 cups low-sodium chicken broth
- Garnish
2 tablespoons chopped fresh cilantro
Sour cream for drizzling (optional)
- Alternative Ingredients
Heavy cream: substitute coconut cream for a dairy-free twist.
Parmesan cheese: swap with nutritional yeast to keep it vegan.
Chicken broth: replace with vegetable stock to make it vegetarian.
Unsalted butter: use dairy-free margarine or extra olive oil.
White pepper: black pepper works if you don’t have white.
Cilantro: chopped parsley or chives are great alternatives.
Sour cream: Greek yogurt adds tang while boosting protein.
Fresh peas: frozen peas can be used just add a minute to cooking time.
Shallot: finely diced yellow or sweet onion in a pinch.
Kosher salt: sea salt or Himalayan pink salt work equally well.
Directions
- Aromatic Base – Warm the Dutch oven over medium heat for about 1 minute. Add the olive oil and butter, swirling until fully melted (another 1 minute). Stir in the minced shallot and sauté until soft and translucent, roughly 2–3 minutes. This builds a sweet, fragrant foundation; avoid browning to keep flavors clean.
- Pea Simmer – Add the shelled peas and pour in the chicken broth, stirring to combine. Bring to a gentle simmer in 2–3 minutes, cover, and reduce heat to maintain a low bubble. Poach until the peas are just tender, about 10 minutes; this preserves their bright color and fresh taste. Optional: taste a pea halfway through to ensure perfect doneness.
- Blending Stage – Remove the pot from heat and, working in batches, transfer the soup to an immersion blender or countertop blender (1–2 minutes per batch). Puree until silky smooth and uniform. Always vent the blender lid or leave the immersion blender lip clear to let steam escape safely. For a rustic touch, reserve a handful of peas before blending and stir them back in.
- Cream Enrichment – Return the pureed soup to low heat in the same pot. Whisk in heavy cream and grated Parmesan until fully incorporated, about 2–3 minutes. Season with white pepper and salt, tasting as you go to adjust for your preference. A gentle simmer for an extra minute will meld the flavors beautifully.
- Garnish Serve – Ladle the hot soup into warmed bowls. Top each serving with chopped cilantro and an optional dollop of sour cream. Serve immediately to enjoy maximum flavor and texture; leftovers keep in an airtight container for up to 3 days. This final flourish adds color, creaminess, and a fresh herbal accent.
Equipment
- Dutch Oven
- immersion blender
- measuring cups and spoons
- Chef’s Knife
- Cutting Board
Notes
- • For extra vibrancy, stir in a teaspoon of lemon zest just before serving.
• Pair this soup with crusty bread, a grilled cheese sandwich, or a simple green salad.
• Add a handful of fresh spinach or a few baby potatoes during the simmer for variety.
• If you prefer a lighter version, swap heavy cream for half-and-half or omit it entirely and stir in Greek yogurt at the end.
• To freeze, cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Nutrition Facts
- Calories: 320kcal
- Fat: 18g
- Saturated Fat: 9g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 580mg
- Potassium: 700mg
- Carbohydrates: 34g
- Fiber: 8g
- Sugar: 5g
- Protein: 12g
- Vitamin A: 4000IU
- Vitamin C: 15mg
- Calcium: 120mg
- Iron: 1.5mg
FAQs: Creamy Spring Pea Soup
Can I use frozen peas instead of fresh?
Yes! Frozen peas work just as well—just add an extra minute to the cooking time to ensure tenderness.
How long does this soup stay fresh?
Store in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to preserve texture.
Can I make this soup dairy-free?
Absolutely! Swap heavy cream for coconut cream and replace Parmesan with nutritional yeast for a plant-based version.
What’s a good substitute for shallots?
Use finely diced yellow or sweet onions—they provide a similar mild, aromatic base.
Can I make this soup ahead of time?
Yes! Prepare and store it in the fridge, then reheat on the stovetop before serving. For best freshness, add cream just before serving.
How do I prevent the soup from becoming too thick?
If the texture is too thick, thin it out with additional broth or a splash of cream while reheating.
What’s the best way to blend the soup?
Use an immersion blender for convenience, or blend in batches using a countertop blender while venting the lid to let steam escape.
Can I add extra protein to this dish?
Yes! Stir in shredded chicken, crispy bacon bits, or even blended white beans for an extra protein boost.
How do I make this soup more flavorful?
Enhance depth by sautéing garlic with the shallots, using homemade stock, or adding an extra sprinkle of Parmesan.
What drink pairs well with this soup?
A chilled white wine, such as Sauvignon Blanc, or a warm cup of herbal tea complements the flavors beautifully.
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