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A spring-time favorite. Serve with crispy bread and cheese to make a complete meal.

Fresh Minted Pea Soup

  • Prep Time: Less than 60 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Soup
  • Serving Size: Serves 8-10
Ingredient Description:
4 tsp. butter
1 c. scallions, trimmed and coarsely chopped (white and green parts)
1 large leek, trimmed to about 6 in., washed, quartered lengthwise and cut across into 1/4-in. dice
1 large, white potato, peeled and cut into 1/4-in. dice
6 c. chicken broth
6 c. shelled green peas (about 6 lbs. unshelled green peas)
2 Tbsp. fresh lemon juice
1 c. heavy cream
4 Tbsp. mint, thinly sliced 
salt and pepper
fresh mint for garnish
sour cream or crème fraiche for garnish

  1. In a 5-qt. Dutch oven, melt the butter over medium heat.  Add the scallions, leek and potato and sauté for 3 - 5 minutes being careful not to brown the ingredients.
  2. Add the chicken stock and bring to a boil.
  3. Add the shelled peas and reduce the heat to a simmer.  Cook for 15 - 20 minutes or until the peas are very tender.
  4. Remove the soup from the heat and let stand for 20 - 30 minutes.
  5. Add the lemon juice, cream, mint and salt and pepper to taste.
  6. Puree with an immersion blender or process in batches using a blender or food processor until smooth and creamy.  Add more cream or broth if the soup is too thick.
  7. If the soup needs to be a little warmer, reheat at a low temperature.
  8. Ladle into warmed bowls and garnish with a dollop of sour cream and a sprig of fresh mint.