Food Gardening Network
Print

Pea and Mint Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale

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.