Flower Pea Soup

By Chantal Payette- recipe & food styling

Photos By Sian Richards

flower pea soup

An easy appetizer, sure to suit any tastebuds, garnished beautifully with seasonal flowers.  A perfect starter for the Apple Gnocci.  


  • 1 L water
  • 2 clove garlic
  • 1 750 gm frozen peas
  • ½ cup mint
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 cup crème fraîche
  • zest of 1 lemon
  • edible flowers (Chrysanthemums, Nasturtiums)


In a large pot bring water, garlic and peas to a boil. Cook until tender, about 6-8 minutes.

Add all ingredients from pot to a blender and purée until smooth. If the mixture is too thick, add more water as needed. Add mint and pulse until the mint is chopped small.

Adjust seasoning. Garnish with a dollop of crème fraîche, edible flowers, and lemon zest.