Spring Pea Soup with Mint

The first time I made this soup, I'd grabbed a bag of peas on impulse at the farmers market, mostly because they were so impossibly green I couldn't walk away. Back in my tiny kitchen with windows fogged up from cooking, I realized I had no plan until I remembered a café in Paris where I'd watched someone swirl cream into a bowl of something similar. That's literally all the inspiration I needed.

Last spring I served this at a brunch that was supposed to be casual but ended up lasting six hours because nobody wanted to leave. My friend Sarah actually asked for the recipe before she'd even finished her bowl, which I took as the highest possible compliment. Something about the mint hitting your nose right before that first spoonful just makes conversation flow easier.

Ingredients

• Unsalted butter: Butter gives the vegetables a gentle start and adds richness you cant get from oil alone
• Onion and leek: This combo creates a sweet aromatic base that makes the soup taste layered rather than one note
• Garlic: Just two cloves provide a background warmth without overpowering the delicate peas
• Fresh or frozen peas: Fresh are ideal in spring but frozen work perfectly year round and actually cook faster
• Vegetable broth: Use a good quality broth you enjoy drinking on its own since it provides most of the flavor
• Fresh mint: Dont skip this mint is what makes the soup taste bright and distinctively spring
• Sea salt and black pepper: Taste as you go since the right amount of salt transforms pea flavor from bland to sweet
• Crème fraîche: Adds a tangy luxurious finish that cuts through the vegetables natural sweetness
• Lemon zest: Optional but highly recommended it adds a perfumed brightness that ties everything together

Instructions

Melt and sauté:

Melt the butter in a large saucepan over medium heat then add the chopped onion and sliced leek and cook for 4 to 5 minutes until theyre soft and translucent but not colored.

Add aromatics:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant being careful not to let it brown or turn bitter.

Simmer the base:

Add the peas and vegetable broth bring everything to a boil then lower the heat and simmer for 8 to 10 minutes for fresh peas or about 5 minutes for frozen until the peas are completely tender.

Infuse with mint:

Remove the pan from heat stir in the fresh mint leaves and let everything sit for a minute to let the mint release its oils.

Purée until smooth:

Use an immersion blender directly in the pot or work in batches with a regular blender and purée until completely silky and smooth.

Season and adjust:

Taste the soup and add salt and pepper as needed remembering that flavors will mellow slightly as it sits.

Finish and serve:

Ladle the warm soup into bowls and top each with a generous spoonful of crème fraîche some lemon zest if using and a few fresh mint leaves.

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This soup has become my go to when friends need bringing down from a stressful week or celebrating something small but wonderful. Theres something about that bright green color and the way the cream slowly marbles through it that makes everything feel like itll be okay.

Making It Your Own

Ive discovered that a handful of spinach added during the last minute of simmering makes the green even more intense without changing the flavor much. Sometimes I swap in tarragon for half the mint which gives it a more anise forward sophisticated edge that feels particularly French.

Texture Secrets

For restaurant level silkiness push the puréed soup through a fine mesh sieve using a wooden spoon though this step is totally optional. The effort vs reward debate depends on your mood and how much texture tolerance your guests have.

Serving Suggestions

This soup wants to be the star of a light lunch served alongside a green salad with sharp vinaigrette and some good crusty bread. Its also ideal as a first course in smaller portions maybe four to six ounces per person.

• Chill it thoroughly and serve cold when summer heat makes hot soup unthinkable
• Fry some reserved peas in butter until they pop and scatter them on top for crunch
• A drizzle of really good olive oil can replace the crème fraîche if you want dairy free elegance

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Spring in a bowl really does exist. Now go find some good bread and make someone happy.

Recipe FAQs

→ Can I use frozen peas for this soup?

Yes, frozen peas work well and reduce cooking time. They maintain sweetness and vibrant color.

→ How do I make the soup vegan?

Replace butter with olive oil and use plant-based crème fraîche or omit it for a dairy-free option.

→ What is the purpose of adding mint?

Mint adds a fresh, aromatic note that complements the sweetness of peas and brightens the soup’s flavor.

→ Should I strain the soup after blending?

Straining through a fine sieve creates an extra silky texture but is optional depending on your preference.

→ What dishes pair well with this soup?

This soup pairs beautifully with crusty bread or a crisp white wine like Sauvignon Blanc for a balanced meal.