Green Pea Mint Soup (Print Version)
Sweet peas and fresh mint create a vibrant, creamy blend with a delicate, elegant finish.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 ½ cups frozen or fresh green peas
→ Liquids
05 - 3 cups vegetable stock
06 - ½ cup heavy cream, plus extra for garnish
→ Herbs and Seasoning
07 - ½ cup fresh mint leaves, roughly chopped
08 - ½ teaspoon sea salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
→ Garnish
10 - Fresh mint leaves
# How to Cook:
01 - In a large saucepan over medium heat, melt the butter. Add the chopped onion and sauté for 3–4 minutes until softened but not browned.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the green peas and vegetable stock. Bring to a gentle boil, then reduce the heat and simmer for 8–10 minutes, or until the peas are tender.
04 - Remove from heat and add the chopped mint leaves.
05 - Using a blender or immersion blender, purée the soup until smooth.
06 - Return the soup to the saucepan, stir in the cream, and gently reheat without boiling. Season with salt and pepper to taste.
07 - Ladle into bowls, swirl with additional cream, and garnish with extra mint leaves if desired.
# Expert Advice:
01 -
- It comes together in under thirty minutes but tastes like you spent all day at the stove
- The combination of sweet peas and bright mint feels like eating spring itself
02 -
- Hot soup expands violently in blenders—either let it cool slightly or use an immersion blender to avoid green soup all over your ceiling
- Add the mint right before blending, not during the simmer, or you'll lose that brilliant fresh kick that makes this soup special
03 -
- Taste your stock before adding salt—good commercial stock can be surprisingly salty already
- Room temperature cream incorporates better than cold from the fridge