Spring Pea Soup Mint (Print View)
Bright peas and fresh mint create a smooth, silky soup with a hint of lemon and creamy finish.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 4 cups fresh or frozen green peas
05 - 3 cups low-sodium vegetable broth
→ Herbs and Seasonings
06 - 1/2 cup fresh mint leaves, packed, plus more for garnish
07 - 1/2 teaspoon fine sea salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper
→ Finishing
09 - 1/2 cup crème fraîche, plus more for serving
10 - Zest of 1 lemon
11 - 1 tablespoon fresh lemon juice
# How to Make:
01 - Melt butter in a large saucepan over medium heat. Add onion and sauté 4–5 minutes until soft and translucent. Add garlic and cook 1 minute, stirring frequently.
02 - Stir in peas and vegetable broth. Bring to gentle boil, reduce heat, and simmer 8–10 minutes (5–6 minutes if using fresh peas) until peas are tender and bright green.
03 - Remove from heat. Add mint leaves, salt, pepper, lemon zest, and lemon juice.
04 - Purée soup using immersion blender or in batches with countertop blender until silky smooth.
05 - Stir in crème fraîche until fully incorporated. Taste and adjust seasoning.
06 - Ladle into bowls. Garnish with a dollop of crème fraîche and fresh mint leaves.
# Expert Advice:
01 -
- It tastes like someone bottled the exact moment winter finally breaks and you can wear a light jacket again.
- The blender does the heavy lifting so you look like a soup wizard with minimal effort.
02 -
- Fresh peas need less time or they turn army green and taste like sadness.
- Blending hot soup in a countertop blender requires venting the lid or you will repaint your ceiling.
03 -
- Frozen peas often taste sweeter than fresh ones that have traveled far, so do not feel guilty about the freezer aisle.
- Blending longer than you think creates that restaurant-smooth texture that makes people ask what your secret is.