Pea and Mint Soup

Name: Pea and Mint Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp unsalted butter; 1 onion finely chopped; 2 cloves garlic minced; 2 stalks celery finely chopped; 4 cup frozen peas no need to thaw; 3.5 cup vegetable stock good quality, low sodium; 0.5 cup fresh mint leaves loosely packed, plus extra to garnish; 0.5 tsp sugar; 1 tsp salt; 0.5 tsp black pepper freshly ground; 4 tbsp crème fraîche; 2 tbsp extra virgin olive oil for drizzling; fresh mint leaves a few small leaves per bowl; crusty bread to serve alongside

Soup30 min4 servingsEasy

About this recipe

A vibrant, velvety green soup that's as beautiful as it is delicious. Bright frozen peas and fresh mint are blended into a silky, subtly sweet soup that comes together in under 30 minutes. Equally wonderful served hot on a chilly day or chilled on a warm afternoon — this is a timeless classic that never fails to impress.

Instructions

1
Melt the butter in a large saucepan over ^[medium heat]. Add the chopped onion and celery and cook gently, stirring occasionally, for 7–8 minutes until softened and translucent — don't let them brown.
2
Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
3
Pour in the vegetable stock and bring to a gentle boil over ^[medium-high heat].
4
Add the frozen peas straight from the freezer. Return to a simmer and cook for 3–4 minutes, just until the peas are tender and bright green. Do not overcook — this preserves the vibrant colour and fresh flavour.
5
Remove the pan from the heat. Add the fresh mint leaves, salt, black pepper, and sugar (if using). Stir to combine.
6
Using a blender or immersion blender, blend the soup until completely smooth and silky. If using a blender, work in batches and leave the lid slightly ajar (covered with a folded tea towel) to allow steam to escape safely.
7
Return the blended soup to the pan over ^[low heat]. Taste and adjust seasoning with more salt and black pepper as needed. If the soup is too thick, stir in a splash of hot water or extra vegetable stock to reach your preferred consistency.
8
Ladle into warm bowls. Swirl a tablespoon of creme fraiche into each bowl, drizzle with a little olive oil, and scatter a few fresh mint leaves over the top. Serve immediately with crusty bread.

Pea and Mint Soup

Soup30 min4 servingsEasy

About this recipe

Instructions

1
Melt the butter in a large saucepan over ^[medium heat]. Add the chopped onion and celery and cook gently, stirring occasionally, for 7–8 minutes until softened and translucent — don't let them brown.
2
Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
3
Pour in the vegetable stock and bring to a gentle boil over ^[medium-high heat].
4
Add the frozen peas straight from the freezer. Return to a simmer and cook for 3–4 minutes, just until the peas are tender and bright green. Do not overcook — this preserves the vibrant colour and fresh flavour.
5
Remove the pan from the heat. Add the fresh mint leaves, salt, black pepper, and sugar (if using). Stir to combine.
6
Using a blender or immersion blender, blend the soup until completely smooth and silky. If using a blender, work in batches and leave the lid slightly ajar (covered with a folded tea towel) to allow steam to escape safely.
7
Return the blended soup to the pan over ^[low heat]. Taste and adjust seasoning with more salt and black pepper as needed. If the soup is too thick, stir in a splash of hot water or extra vegetable stock to reach your preferred consistency.
8
Ladle into warm bowls. Swirl a tablespoon of creme fraiche into each bowl, drizzle with a little olive oil, and scatter a few fresh mint leaves over the top. Serve immediately with crusty bread.