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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Soup is always just a special treat whether it is a first course or a light meal.By adding the garnish of egg, you are giving more protein to this meal. The marinara focuses on color and added flavors. English peas are becoming more available fresh at all times of the year. Take advantage of their delicious taste and try this recipe.

Ingredients You'll Need

½ cup water
or Vegetable Stock – see recipe in sauces and dressings
Dill Oil:
2 cups boiling water
1 cup fresh dill, blanched
2/3 cup canola oil
2 garlic cloves
2 cups English peas out of the pod – can be purchased at any market when in season –
usually in the winter
Sea salt to taste
Freshly ground pepper to taste
½ cup marinara or tomato sauce
Fried spinach leaves
Sliced blanched asparagus
Sunny Side-up Quail egg or regular egg.


Prepare Vegetable Stock and refrigerate until ready to use.

For Dill Oil, place dill in boiling water for 30 seconds. Puree in blender with 2/3 cup canola oil and garlic cloves. Refrigerate overnight and then strain. Store in glass jar until ready to use.

Place peas in a bowl of ice. Bring 3 cups of water to a strong boil in a large pot. Season with salt and pepper. Add peas and cook about 7 to 10 minutes. Drain and place in ice to stop cooking. Puree peas in blender and add water or Vegetable Stock to make a smooth and creamy consistency. Strain. Season with salt and pepper. Heat over low heat and garnish with marinara sauce, fried spinach leaves and asparagus if desired. Dot with dill oil and optional sunnyside-up quail egg. Serve and enjoy!

Questions, Comments & Reviews

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