Pea and mint soup
Recipe type: Soup
Cuisine: American, British, Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
Make this easy and delicious pea and mint soup with fresh peas in the spring and summer or with frozen peas in the winter. It's colorful and tasty. Can't go wrong!
  • 4 tbsp Butter (unsalted)
  • 4 Shallots Minced
  • 1 Large Onion Chopped
  • Leeks/Chives (optional--2 Leeks or ½ cup chopped chives)
  • 6 cups Chicken Stock
  • 32 oz (2 frozen pea bags), about 6 cups fresh or frozen peas:
  • 1 cup fresh mint (chopped):
  • Cream (creme fraiche or sour cream)
  • Lemon zest (1 well zested lemon, or two poorly zested lemons-I know it's hard!)
  • Salt & Pepper to taste
  • Mint and cooked peas as garnish
  1. Gather your ingredients onto a tray nice and neat ;)
  2. Chop your onions and mince your shallots.
  3. Chop your mint and set aside.
  4. Melt your butter in a large soup pot, being careful not to let the butter bubble up. Make sure to stir it with a heat-proof spatula.
  5. Add your onions/shallots and leeks/chives if you use them and sautee together on medium-high heat for 5 minutes or until translucent
  6. Add your chicken stock to the onion mixture and bring to a boil
  7. Add the peas and cook until the peas turn a bright green and start to look like your fingers do after a long bath. Taste them to make sure they are done (they should be soft and pop in your mouth like peas do).
  8. Immediately remove the soup from heat. Add in your chopped mint and stir the soup a bit so that the minty goodness can seep out into the soup. Let the soup cool for a few minutes
  9. Puree the soup. Pulse quickly until you have it under control and then blend the soup together thoroughly.
  10. Pour into bowls and garnish with a healthy (or unhealthy) dollop of cream. Add a few mint leaves and sprinkle with lemon zest. Allow guests to salt and pepper to their taste.