Peas and Mint, the Perfect Spring Sweethearts. Soup For You!

A fast and easy pea soup that runs either hot…or cold.


  • 3 Tbs of finely chopped shallot
  • 1 Tbs of butter, or olive oil or margarine if one is going vegan
  • 2 cups of either chicken broth, water or vegetable broth
  • 2 large sprigs of fresh mint
  • 1 lb of fresh peas, or frozen baby peas
  • 1/4 cup of cream or non dairy substitute or nothing at all
  • salt and pepper to taste
  • creme fraiche
  • extra mint for a garnish


  1. In a pot melt the butter or heat the oil
  2. When the oil is hot or the butter melted toss in the chopped shallot
  3. Saute the shallots until they soften
  4. Add in the broth or water
  5. Add in the mint sprigs
  6. Bring the soup to a boil
  7. Add in the peas
  8. Turn the heat down and simmer the peas until they’re tender about 5 minutes
  9. When the peas are tender toss out the mint sprigs and puree the soup with an immersion blender or a blender or food processor
  10. Mix in the cream if it’s being used
  11. Taste for seasoning
  12. Serve garnished with a bit of creme fraiche and chopped mint
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