Pea and mint soup embodies the essence of springtime dining, where the first tender vegetables meet fresh herbs in a celebration of the season’s renewal. Each spoonful delivers a silky, vibrant puree that captures the sweet freshness of newly picked peas complemented by the cool brightness of mint.

The first taste is surprisingly complex: an initial wave of sweet pea flavor gives way to the subtle bite of leeks and the refreshing lift of mint, while a touch of lemon adds bright clarity to each note. This sophisticated yet simple soup has roots in English garden cooking, where the natural pairing of peas and mint has been celebrated for centuries. The brilliant green color and light texture make it equally appealing served hot on cool spring evenings or chilled for elegant summer lunches.

Modern preparation methods, including the use of frozen peas, have transformed this seasonal delicacy into a year-round possibility without sacrificing any of its fresh appeal. The finishing touch of crème fraîche adds a luxurious tang and creamy richness that elevates this humble vegetable soup into something truly special.

Pea and Mint Soup

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When I’m serving a fancy, multicourse dinner, I like to serve a palate-cleansing soup in between big courses, and this Pea and Mint Soup is one of my go-to favorites. If you grow your own mint, now’s the time for it to shine!

• Author: Addie Gundry
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Soups

Ingredients

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• 1 tablespoon unsalted butter
• 1 large leek, white and light green parts only, chopped and rinsed well
• 2 cups chicken broth
• 2 tablespoons fresh lemon juice
• 2 sprigs fresh mint
• 1 teaspoon chopped fresh chives
• 1 pound frozen baby peas
• Sea salt and freshly ground black pepper
• 1/4 cup crème fraîche, for garnish
• 1 tablespoon heavy cream, for garnish
• Chopped fresh chives, for garnish

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Instructions

1. In a medium pot, melt the butter over medium-high heat. Add the leek and cook for 1 to 2 minutes.
2. Add the broth, lemon juice, mint sprigs, and chives. Bring to a boil.
3. Add the peas, return to a boil, reduce the heat to medium-low, and simmer for 5 minutes.
4. Turn off the heat and let the soup cool for 5 to 10 minutes.
5. Remove the mint sprigs with a slotted spoon. Transfer the soup to a blender or blend directly in the pot using an immersion blender and puree until smooth.
6. Season with salt and pepper. The soup can be served hot or cold. If serving cold, cover and refrigerate for 1 hour.
7. Ladle the soup into bowls. Mix the crème fraîche with the cream, then dollop it on top of the soup, swirl it around, and top it with some chives.

Key Ingredients in Pea and Mint Soup

Fresh or Frozen Peas
The star of the soup, peas provide natural sweetness and a brilliant green color. While fresh peas are traditional, frozen baby peas often provide more consistent sweetness and are available year-round, making this soup possible in any season.

Leeks
Offering a more delicate allium flavor than onions, leeks provide a subtle foundation that supports rather than overwhelms the peas. Their gentle sweetness complements the natural sugars in the peas perfectly.

Fresh Mint
More than just a garnish, mint is integral to the soup’s character, providing a cooling freshness that highlights the peas’ natural sweetness while adding complexity and depth to the overall flavor profile.

Crème Fraîche
The finishing touch that transforms this soup from simple to sophisticated, crème fraîche adds luxurious richness and a subtle tang that balances the sweetness of the peas.

Quick Substitution Guide

• Base: Yellow onions or shallots for leeks
• Dairy: Sour cream, Greek yogurt, or coconut cream for crème fraîche
• Herbs: Basil, tarragon, or chervil can complement or replace mint
• Liquid: Vegetable broth or water for chicken broth

Technique and Timing

Success with this soup relies on a few key principles:

• Careful cleaning of leeks to remove all grit
• Brief cooking of peas to maintain their bright color
• Proper cooling before blending for the best texture
• Careful seasoning to balance sweetness with salt
• Gentle reheating if serving warm to preserve the fresh flavors

Serving and Presentation

This versatile soup can be served hot or chilled, making it perfect for any season:

• Use warmed bowls for hot service or chilled bowls for cold
• Swirl crème fraîche artfully on top
• Garnish with fresh mint leaves and chives
• Consider a few drops of good olive oil
• Serve with thinly sliced, buttered brown bread

The beauty of pea and mint soup lies in its versatility and elegance. Modern interpretations might include a garnish of crispy prosciutto or a few fresh pea shoots, while purists appreciate its simple, clean flavors. Its ability to be served hot or cold makes it uniquely adaptable to different seasons and occasions, from spring luncheons to summer dinner parties.

The soup represents a perfect example of how simple, thoughtfully combined ingredients can create something greater than the sum of their parts. It’s also become a favorite among home cooks looking to incorporate more vegetables into their diet without sacrificing flavor or satisfaction.

Have you tried this versatile soup? We’d love to hear whether you prefer it hot or chilled! Share your serving suggestions and creative garnishes in the comments below. Did you make it with fresh peas from your garden? Tell us about your experience!