Spring Pea Soup with Mint (Printable Version)
A smooth, fresh pea blend with bright mint and creamy accents for a light, elegant dish.
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 1 small leek, white and light green parts only, sliced
04 - 2 cloves garlic, minced
05 - 4 cups fresh or frozen shelled peas (approximately 1.1 pounds)
06 - 4 cups vegetable broth
→ Herbs & Seasoning
07 - 1/2 cup fresh mint leaves, plus extra for garnish
08 - 1/2 teaspoon sea salt (or to taste)
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 4 tablespoons crème fraîche
11 - Zest of 1 lemon (optional)
# How-To:
01 - In a large saucepan, melt the butter over medium heat. Add the onion and leek, and sauté for 4-5 minutes until softened but not browned.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in the peas and vegetable broth. Bring to a boil, then reduce heat and simmer for 8-10 minutes (if using fresh peas) or 5 minutes (if using frozen), until peas are tender and bright green.
04 - Remove from heat. Add the mint leaves.
05 - Using an immersion blender (or working in batches with a blender), purée the soup until smooth.
06 - Season with salt and pepper. Taste and adjust seasoning if needed.
07 - Ladle the soup into bowls. Top each serving with a dollop of crème fraîche, a sprinkle of lemon zest (if desired), and extra mint leaves. Serve immediately.
# Expert Hints:
01 -
- It comes together in under 40 minutes but tastes like something from a fancy bistro
- The combination of sweet peas and cool mint is unexpectedly addictive
02 -
- Overcooking the peas will dull their bright green color, so watch them carefully
- Adding mint at the end preserves its fresh flavor rather than cooking it away
03 -
- Taste your peas before cooking, sweeter ones need less seasoning
- Use an immersion blender directly in the pot to avoid transferring hot liquid