Pea and Mint Soup
This pea soup using frozen peas is sure to delight your house guests.
Learn how to make cold soup with this always-classic and tasty idea. This cold pea and mint soup is easy-to-make and will add a refreshing taste to your meal. The flavors of simple peas, mint, and yummy extras like leeks and lemon combine to make this a meal-maker. Plus, this is a pea soup recipe that uses frozen peas, making it easy to whip up last-minute.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Homemade Soup Recipes: 103 Easy Recipes for Soups, Stews, Chilis, and Chowders Everyone Will Love.
Serves4
Preparation Time5 min
Cooking Time20 min
Ingredients
- 1 tablespoon unsalted butter
- 1 large leek, chopped, white and light green parts only
- 2 cups chicken stock or broth
- 2 tablespoons lemon juice
- 2 sprigs of mint leaves
- 1 teaspoon chopped chives
- 1 pound frozen baby peas
- Sea salt and black pepper to aste
- 1/4 cup creme fraiche, for garnish
- 1 tablespoon heavy cream, for garnish
- Chopped 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 stock, lemon juice, mint leaves, and chives. Bring to a boil.
-
Add the peas, return to a boil, and then simmer for 5 minutes.
-
Turn off the heat and let the soup cool for 5 to 10 minutes.
-
Remove the mint stems with a slotted spoon. Place the soup in a blender or use an immersion blender and puree until smooth.
-
Season with sea salt and pepper. Serve hot or cold. If serving cold, chill in the fridge for 1 hour.
-
To garnish the soup, mix the creme fraiche with the cream, then dollop on top of the soup, swirl it around, and top it with some chopped chives.
Read NextMade-from-Scratch Minestrone Soup
