A lovely amuse bouche, an elegant starter, or even a fantastic main course. This springy soup works everywhere.
Text And Photo By Kathy Gori
I love vegetables, I especially love vegetables that take a bit of work. Shelling, husking, peeling, you get the picture. This time of year Sonoma is filled with all sorts of intriguing examples of “get involved” vegetables. Fava beans, new sweet spring corn, artichokes, and my personal favorite …spring green peas. 
Peas immediately rocket me back to my childhood. My grandmother loved to sit in her folding chair on our driveway on a sunny/chilly spring San Francisco afternoon, gazing out over an expanse of green painted cement that passed for lawn, a bowl of peas on her knee, chatting with me while we shelled for the evening’s dinner. She never minded if I stole a few from the shells I opened. Sweet and crunchy, they were better than candy. At least that’s what I was told. I believed her and fresh spring peas have always been a treat for me.
Over the years I’ve used peas in all sorts of ways. I’ve served them with mushrooms, pearl onions and butter at holiday dinners. I’ve strewn them over pasta primavera, I’ve stuffed them into samosas and I’ve made them into soup. And to my mind, nothing says Springtime better than chilled green pea and mint soup.
Last week, I threw my annual Springtime dinner and of course the first thing on the menu was pea soup. I served it in small cups as an amuse bouche , but of course a big bowl is always good too.
The soup makes up very quickly, which is a plus. It can be served hot or chilled and made ahead of time, another plus. And perhaps the biggest plus of all, the base of the soup can be made with either chicken broth, vegetable broth or plain water. Something to please everyone. If you haven’t heard of this delightful treat before, here’s my adaptation of the classic mint and pea Spring soup.
Peas and Mint, the Perfect Spring Sweethearts. Soup For You!
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This refreshing pea and mint soup is a versatile dish that can be served hot or chilled, making it perfect for any spring occasion.
Ingredients
- 3 tbsp of finely chopped shallot
- 1 tbsp of butter, or olive oil or margarine if one is going vegan
- 2 cups (480 ml) of either chicken broth, water or vegetable broth
- 2 large sprigs of fresh mint
- 1 lb (450 g) of fresh peas, or frozen baby peas
- 1/4 cup (60 ml) of cream or non dairy substitute or nothing at all
- salt and pepper to taste
- creme fraiche
- extra mint for a garnish
Instructions
- In a pot, melt the butter or heat the oil over medium heat.
- Once the butter is melted or the oil is hot, add the chopped shallot and sauté for about 3-4 minutes until they soften and become translucent.
- Add the broth or water to the pot and bring to a simmer.
- Add the fresh mint sprigs and shelled peas to the pot.
- Simmer the soup for about 10 minutes until the peas are tender.
- Remove the mint sprigs and blend the soup using an immersion blender or in batches in a regular blender until smooth.
- Season with salt and pepper to taste.
- Serve hot or chill in the refrigerator for a cold version. Garnish with additional mint leaves if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- It can be served as an amuse bouche in small cups or as a main course in larger bowls.
- For a vegan version, use olive oil or margarine and vegetable broth or water.
- Adjust the seasoning with salt and pepper to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 5
- Protein: 6
- Cholesterol: 10
If You Liked This Recipe, You’ll Love These
- Green Pea Tartlets
- Sicilian Caponata al Forno
- Chef Thomas Keller’s English Pea Soup
- Italian Sausage Vegetable Bean Stew
Frequently Asked Questions
Can this soup be served cold, or does it need to be hot?
Both work — the article describes serving it chilled in small cups as an amuse bouche at a springtime dinner party, and also as a hot bowl for a main course. For a chilled version, simply refrigerate after blending and add the crème fraîche garnish just before serving.
Can I make this soup ahead of time?
Yes — both the article and the notes highlight this as one of the soup’s biggest advantages. It can be stored in the refrigerator for up to 3 days, making it well suited for dinner parties where you want to prepare in advance.
Is there a vegan version of this soup?
Yes — the recipe and notes explicitly provide for a vegan version: use olive oil or margarine instead of butter, vegetable broth or plain water instead of chicken broth, and a non-dairy substitute or simply omit the 1/4 cup of cream entirely.
Can I use frozen peas instead of fresh?
Yes — the recipe lists the ingredient as “1 lb of fresh peas, or frozen baby peas,” so frozen are a direct swap. The soup simmers for only about 10 minutes, which is long enough for frozen peas to cook through without going mushy.
