Spring Pea Soup with Mint (Printable)
A smooth, green soup featuring sweet peas, fragrant mint, and creamy crème fraîche accents.
# What You Need:
→ Vegetables & Aromatics
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 1 small leek, white and light green parts only, sliced
04 - 2 cloves garlic, minced
05 - 4 cups fresh or frozen shelled peas (approximately 1 pound)
06 - 4 cups vegetable broth (1 quart)
→ Herbs & Seasoning
07 - ½ cup fresh mint leaves, loosely packed, plus extra for garnish
08 - ½ teaspoon sea salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
→ Garnish
10 - 4 tablespoons crème fraîche
11 - Zest of 1 lemon (optional)
# Directions:
01 - Melt butter in a large saucepan over medium heat. Add chopped onion and sliced leek, sautéing for 4-5 minutes until softened and translucent, taking care not to brown the vegetables.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add peas and vegetable broth to the saucepan. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook for 8-10 minutes for fresh peas or 5 minutes for frozen peas until tender and bright green.
04 - Remove saucepan from heat. Stir in fresh mint leaves and allow to steep for 2-3 minutes.
05 - Using an immersion blender, purée the soup directly in the saucepan until completely smooth. Alternatively, work in batches using a countertop blender, filling no more than two-thirds full and venting lid to release steam.
06 - Season with salt and pepper to taste. For an exceptionally silky texture, strain soup through a fine-mesh sieve, pressing solids with a ladle to extract all liquid.
07 - Ladle hot soup into warmed serving bowls. Top each portion with a generous dollop of crème fraîche, a sprinkle of lemon zest if using, and additional fresh mint leaves. Serve immediately while hot.
# Expert Tips:
01 -
- The sweetness of spring peas paired with cool mint creates the kind of bright flavor that makes you feel alive again
- It comes together in under 40 minutes but tastes like something from a French bistro
02 -
- Overcooking the peas will make them dull and grayish instead of that brilliant bright green we want
- Blending hot soup can be dangerous, so either let it cool slightly or use an immersion blender directly in the pot
03 -
- Add the mint right after removing from heat so it wilts slightly but keeps its fresh flavor
- Reserve a handful of whole peas to stir in after blending for extra texture