Description
This vibrant Pea and Mint Soup is a quick, refreshing dish perfect for any season. Made with fresh or frozen peas, fragrant mint, and a touch of creaminess from creme fraiche, it’s easy to prepare and delivers bright, fresh flavors with minimal effort. Ideal as a light lunch or starter, it can be served warm or chilled to suit your preference.
Ingredients
Vegetables and Herbs
- 1/2 onion (small/medium), diced
- 2 1/2 cups peas (fresh or frozen, defrosted)
- 2 tbsp mint (roughly chopped)
Liquids and Dairy
- 1 1/2 cups chicken stock (or vegetable stock for vegetarian version)
- 1 tbsp butter
- 1 tbsp creme fraiche (approx, to serve)
Seasoning
- Salt, to taste (approx 1/8 tsp)
- Black pepper, to taste (approx 1/8 tsp)
Instructions
- Sauté the onion: Dice the onion. Warm a pot or pan over medium heat and add the butter. Once melted, add the diced onion and cook, stirring occasionally, for about 3-4 minutes until the onion is softened and translucent without browning.
- Cook the peas: Add the peas to the pot and stir to coat them evenly in the butter and onion mixture. Pour in the chicken or vegetable stock, cover the pot with a lid, and bring to a gentle simmer. Cook frozen peas for about 2 minutes or fresh peas for 5-7 minutes until cooked but still bright green.
- Blend the soup: Remove the pot from the heat and add the roughly chopped mint. Use a stick or hand blender directly in the pot, or transfer the mixture to a blender, and blend until smooth and creamy. Season with salt and pepper to taste, typically about 1/8 teaspoon each.
- Serve: Serve the soup warm with a swirl of creme fraiche in the middle of each bowl, or allow it to cool and chill for a refreshing cold soup, also garnished with creme fraiche.
Notes
- Use vegetable stock instead of chicken stock to make this soup vegetarian.
- Fresh peas provide a sweeter flavor but frozen peas are a convenient and easy substitute.
- Adjust seasoning carefully – the soup is lightly seasoned to preserve the fresh pea and mint flavors.
- Creme fraiche can be substituted with yogurt or sour cream if preferred.
- This soup can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
