Pea and Mint Soup
A vibrant, silky, and refreshing soup that captures the essence of spring in every spoonful.
Ingredients
- •2 tablespoons unsalted butter
- •1 large yellow onion, finely diced
- •2 cloves garlic, minced
- •4 cups frozen peas (about 500g)
- •3 cups vegetable or chicken stock
- •1/2 cup heavy cream
- •1/2 cup fresh mint leaves, packed
- •1 tablespoon fresh lemon juice
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Melt the butter in a large pot over medium heat and sauté the onion until soft and translucent, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Pour in the stock and bring to a gentle boil.
- 4
Add the frozen peas, return to a boil, and cook for 3-5 minutes until the peas are tender but still bright green.
- 5
Remove the pot from the heat and stir in the fresh mint leaves.
- 6
Use an immersion blender to process the soup until completely smooth; alternatively, transfer to a standard blender in batches.
- 7
Stir in the heavy cream and lemon juice, then season generously with salt and pepper.
- 8
If the soup is too thick, add a splash more stock or water to reach your desired consistency before serving.
💡 Chef tips
- For an extra velvety texture, pass the blended soup through a fine-mesh sieve before adding the cream.
- To keep the color vibrant, avoid overcooking the peas; they only need a few minutes to thaw and soften.
- This soup freezes well for up to three months, but add the cream only after reheating to prevent separation.
✅ How it should turn out
The finished soup should be a brilliant, vivid green with a silky, luxurious texture and a bright, herbaceous aroma that balances the sweetness of the peas with the cooling zing of fresh mint.