Rhubarb and Pea Cream Soup
A silky spring soup blending tart rhubarb, fresh peas, and a touch of lemon for a bright, creamy flavor profile. This French-inspired soup recipe (dairy-free), ready in about 55 minutes, pairs Rhubarb, Fresh peas, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, trimmed and cut into 1/2-inch pieces Rhubarb
- 1 cup, shelled Fresh peas
- 4 cups Chicken broth
- 1/2 cup Heavy cream
- 1 tbsp Lemon juice
- 1 clove, minced Garlic
- 2 tbsp Unsalted butter
- 1 tbsp, chopped Fresh dill
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, melt 2 tbsp unsalted butter over medium heat. Add 1 minced garlic clove and sauté for 1 minute until fragrant.
- Step 2: Add 1 lb rhubarb (trimmed and cut into 1/2-inch pieces) and 1 cup fresh peas, cooking for 2 minutes. Stir in 4 cups chicken broth and bring to a simmer.
- Step 3: Cook for 15 minutes until the rhubarb is tender. Use an immersion blender to puree the soup until smooth. Stir in 1/2 cup heavy cream, 1 tbsp lemon juice, and 1 tbsp chopped fresh dill. Season with salt and pepper.
Frequently asked questions
How long does Rhubarb and Pea Cream Soup take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rhubarb and Pea Cream Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rhubarb from drying out.
Can I substitute ingredients in Rhubarb and Pea Cream Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rhubarb and Pea Cream Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rhubarb and Pea Cream Soup dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
