Mint pea soup


This recipe is from and it is a keeper! I halved the recipe and only added a tablespoon or so of cream to improve the texture a bit. I used fresh mint but frozen peas because fresh peas are more expensive than steak here, which is silly considering I would much prefer the steak haha 🙂

1 small onion
2 tablespoons unsalted butter
2 pounds frozen peas
5 cups chicken stock or low-salt broth
1 cup packed fresh mint leaves
1 cup heavy cream (or ‚ cup heavy cream mixed with 1/2 cup plain yogurt)


Finely chop onion. In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened. Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. Using a hand blender, purée soup until very smooth (use caution when blending hot liquids). Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.
Enjoy! Xxxx Natascha

Posted from WordPress for Android

2 thoughts on “Mint pea soup

Comments are closed.