Pin it This spring pea soup highlights tender, bright peas combined with fresh mint and a touch of crème fraîche for richness. Slowly sautéed onion, leek, and garlic build a flavorful base, simmered with vegetable broth to enhance the sweetness of the peas. After blending to a smooth texture, the soup is seasoned lightly and finished with creamy crème fraîche and fresh mint garnish. Ideal for a light lunch or elegant starter, it’s quick to prepare and perfect for springtime dining.
The first time I made this soup, I was rushing to feed unexpected guests on a rainy April afternoon. I grabbed a bag of frozen peas from the freezer, thinking it would be a simple placeholder, but that vibrant green purée ended up stealing the entire show. Now it is my go-to when I want something that feels special but takes almost no effort at all.
Last spring, my sister came over feeling exhausted from work, and I served this soup with some torn baguette. She took one spoonful, closed her eyes, and actually laughed, saying it tasted like the garden had decided to swim in a bowl. Sometimes the simplest dishes hit the hardest.
Ingredients
- Unsalted butter: Butter gives the soup a lovely richness that olive oil cannot quite match, though the latter works for vegan versions
- Onion and leek: Both provide a sweet aromatic base, with leeks adding that subtle garlicky depth that makes French soups sing
- Fresh or frozen peas: Frozen peas are surprisingly sweet and work beautifully, but spring shelled peas make this soup extraordinary
- Fresh mint leaves: Do not skip this, the mint is what transforms a simple pea purée into something vibrant and sophisticated
- Vegetable broth: Use a high quality broth you enjoy drinking on its own, since it forms the backbone of the soup
- Crème fraîche: The tangy cream cuts through the sweetness of the peas and adds a lovely contrast in both texture and flavor
Instructions
- Sauté the aromatics:
- Melt the butter in a large saucepan over medium heat, add the chopped onion and sliced leek, and cook for 4 to 5 minutes until they are soft and translucent but not browned
- Add the garlic:
- 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 peas:
- Pour in the peas and vegetable broth, bring everything to a gentle boil, then reduce the heat and let it simmer for 8 to 10 minutes until the peas are completely tender and still beautifully green
- Blend with mint:
- Remove the pot from heat, stir in the fresh mint leaves, then use an immersion blender to purée the soup until completely smooth and silky
- Season and serve:
- Taste the soup and add salt and pepper as needed, then ladle into bowls and top each serving with a generous dollop of crème fraîche, a sprinkle of lemon zest, and a few fresh mint leaves
Pin it This soup has become my secret weapon for dinner parties because I can make it hours ahead and simply reheat gently before serving. Watching guests take that first bright, minty sip and pause in surprise never gets old.
Making It Silkier
For the most luxurious texture, pour the blended soup through a fine mesh sieve into a clean pot, using the back of a ladle to press it through. This extra step removes any fibrous bits and leaves you with something velvety and restaurant worthy.
Best Peas To Use
Fresh English peas from the farmers market are incredible in season, but honestly, frozen peas often taste sweeter because they are picked and flash frozen at peak ripeness. Either way, you will end up with a soup that tastes like spring itself.
Serving Suggestions
A crusty baguette toasted with garlic butter is the perfect accompaniment, soaking up that bright green soup beautifully. For a lighter meal, serve with a simple green salad dressed with lemon vinaigrette.
- Chill any leftover soup and serve cold as a refreshing summer starter
- Add a poached shrimp or two on top for an elegant dinner party version
- Top with crispy pancetta or prosciutto for a salty contrast
Pin it This soup is everything I love about spring cooking, simple, bright, and utterly satisfying. I hope it becomes a favorite in your kitchen too.
Recipe FAQs
- → What type of peas works best for this soup?
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Fresh or frozen shelled peas both yield vibrant color and sweet flavor; adjust cooking time accordingly.
- → Can I make this soup vegan?
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Yes, substitute butter with olive oil and use plant-based crème fraîche or omit it for a vegan-friendly version.
- → How can I achieve a silkier texture?
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After blending, strain the soup through a fine-mesh sieve to remove any remaining fibers for an ultra-smooth finish.
- → What are good accompaniments for this dish?
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This soup pairs well with crusty bread or a crisp Sauvignon Blanc to complement its fresh flavors.
- → Is this soup gluten-free?
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Yes, the ingredients are naturally gluten-free, making it suitable for gluten-sensitive diets.
