Spring Pea & Fresh Mint Soup

A bright, silky spring pea soup built on chicken stock and fresh mint, with optional cream so you can keep it light or take it richer. It is made for the peak of pea season, but frozen peas give the same result any month of the year. Smooth, green, and refreshing, and it looks beautiful in the bowl. It can even be served cold, which makes it a lovely accompaniment to brunch. Best paired with the 2024 Albariño, Clements Hills, served chilled, or the 2024 Chardonnay, Monterey County, when the soup is served warm.

Recipe Information

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Serving Size: 1 bowl
  • Total Servings: 6

Ingredients

Soup

  • 3 tbsp Unsalted butter or olive oil
  • 1½ Medium yellow onions (chopped)
  • 3 Cloves garlic (minced)
  • 7½ cups Green peas, fresh or frozen
  • 5¼ cups Chicken stock (about 1¼ quarts)
  • ¾ cup Fresh mint leaves (lightly packed, roughly chopped)
  • tsp Fine sea salt (to taste)
  • tsp Freshly ground black or white pepper (to taste)
  • ¾ cup Heavy cream or half-and-half (optional)
  • 1½ tbsp Fresh lemon juice (optional)

Directions

Method

  1. Sauté the aromatics. Heat the butter or oil in a large pot over medium. Add the onion and cook 5 to 7 minutes, until soft and translucent. Add the garlic and cook 30 to 60 seconds.

  2. Simmer the peas. Add the peas and chicken stock. Bring to a boil, then lower the heat, cover, and simmer until the peas are tender and bright green: 3 to 5 minutes for frozen, 5 to 7 for fresh.

  3. Blend with the mint. Remove from the heat and add the mint. Blend with an immersion blender, or in batches in a standing blender, until very smooth; strain for an even silkier texture. Don't over-blend, as the color darkens and that bright green is half the appeal.

  4. Finish and season. Return to low heat if needed. Season with salt and pepper. Stir in the cream, if using, and warm gently without boiling. Add the lemon juice, taste, and adjust.

  5. Serve. Ladle into bowls and garnish as you like, with extra mint, a dollop of yogurt or crème fraîche, or a drizzle of olive oil.

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