Green Pea and Mint Cream (Printable Version)
A silky pea and mint blend, smooth and refreshing with a creamy swirl.
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 ½ cups frozen or fresh green peas
→ Liquids
05 - 3 cups vegetable stock
06 - ½ cup heavy cream, plus extra for garnish
→ Herbs and Seasoning
07 - ½ cup fresh mint leaves, roughly chopped
08 - ½ teaspoon sea salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
→ Garnish
10 - Fresh mint leaves (optional)
# Directions:
01 - In a large saucepan over medium heat, melt the butter. Add the chopped onion and sauté for 3–4 minutes until softened but not browned.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the green peas and vegetable stock. Bring to a gentle boil, then reduce the heat and simmer for 8–10 minutes, or until the peas are tender.
04 - Remove from heat and add the chopped mint leaves.
05 - Using a blender or immersion blender, purée the soup until smooth.
06 - Return the soup to the saucepan, stir in the cream, and gently reheat without boiling. Season with salt and pepper to taste.
07 - Ladle into bowls, swirl with additional cream, and garnish with extra mint leaves if desired.
# Expert Tips:
01 -
- It comes together in under 30 minutes but tastes like something from a restaurant
- Frozen peas work beautifully here, so you can make it year-round
02 -
- Never let the soup boil after adding the cream or it will separate and ruin that silky texture
- Adding the mint off the heat preserves its bright flavor instead of cooking it into something dull
03 -
- Reserve a handful of peas before simmering and add them back after blending for texture
- Chill it thoroughly and serve cold as a refreshing summer starter