Jun 09 2026
Restaurants›Jarocho›Spring Pea Soup With Dukkah And Pea Shoots Recipe

Spring Pea Soup With Dukkah And Pea Shoots Recipe

Inspired by Jarocho
Time45m
Serves4

Make Spring Pea Soup With Dukkah And Pea Shoots Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

Dukkah Topping

Garnish

Method

Soup Preparation

  1. 1

    Sauté the Aromatics

    In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

  2. 2

    Cook the Peas

    Add the fresh or frozen peas to the pot and pour in the vegetable broth. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until the peas are tender.

  3. 3

    Blend the Soup

    Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches. Return the blended soup to the pot.

  4. 4

    Add Fresh Ingredients

    Stir in the chopped mint and fresh lemon juice. Adjust seasoning to taste, adding more salt or pepper if desired.

Dukkah Preparation

  1. 5

    Toast and Grind

    In a dry skillet over medium heat, toast the hazelnuts, cumin seeds, coriander seeds, and sesame seeds until fragrant (about 5-7 minutes). Once toasted, transfer to a food processor and pulse until coarsely ground. Stir in 1 teaspoon of salt.

Serving

  1. 6

    Plate the Soup

    Ladle the warm pea soup into bowls. Top each serving with a sprinkle of the prepared dukkah and a handful of pea shoots.

  2. 7

    Finish with Olive Oil

    Drizzle a tablespoon of extra virgin olive oil over the soup before serving for added flavor.

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