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Pea and Mint Soup
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!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- 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
Instructions
- In a medium pot, melt the butter over medium-high heat. Add the leek and cook for 1 to 2 minutes.
- Add the broth, lemon juice, mint sprigs, and chives. Bring to a boil.
- Add the peas, return to a boil, reduce the heat to medium-low, and simmer for 5 minutes.
- Turn off the heat and let the soup cool for 5 to 10 minutes.
- 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.
- Season with salt and pepper. The soup can be served hot or cold. If serving cold, cover and refrigerate for 1 hour.
- 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.
