Spring Pea Mint Soup
A refreshing and easy-to-make spring soup featuring sweet peas and fragrant mint, perfect for any occasion.
Equipment
- Medium pot
- Stick blender or regular blender
Ingredients
Main Ingredients
- 0.5 small to medium onion, diced
- 1 tablespoon butter
- 2.5 cups peas (fresh or frozen, defrosted)
- 1.5 cups chicken stock or vegetable stock for vegetarian version
- 2 tablespoons mint, roughly chopped
- Salt and pepper, to taste
- 1 tablespoon crème fraîche, for serving
Instructions
- In a medium pot, melt the butter over medium heat. Add the diced onion and cook for about 3-4 minutes, stirring occasionally, until the onion is softened and translucent but not browned.
- Add the peas to the pot, stirring to coat them in the butter. Pour in the stock and cover the pot with a lid. Bring the mixture to a simmer.
- If using frozen peas, cook for about 2 minutes. If using fresh peas, cook for 5-7 minutes. The peas should remain bright green and tender. Check for doneness by tasting a pea; it should be soft but not mushy.
- Remove the pot from the heat and stir in the chopped mint. Using a stick blender or transferring the mixture to a regular blender, blend until smooth. For a silky texture, blend thoroughly.
- Season the soup with a little salt and pepper to taste. Taste before adding salt, especially if your stock is already seasoned.
- Serve warm or allow to cool and chill for a refreshing cold soup. For an elegant touch, swirl in a tablespoon of crème fraîche before serving.
Notes
For a creamier texture, you can add more crème fraîche or a splash of heavy cream. This soup pairs wonderfully with crusty bread for a complete meal.