Spring Pea and Mint Soup
This refreshing soup combines the sweetness of spring peas with the bright flavors of mint and lemon for a perfect springtime dish. It can be served hot or chilled, making it a versatile addition to any meal.
Equipment
- 1 large pot
- 1 immersion blender or regular blender
- 1 ladle
- 1 fine mesh strainer
- 1 cutting board
- 1 knife
- 1 large bowl
Ingredients
- 1 tablespoon olive oil
- 1 onion - chopped
- 2 cloves garlic - minced
- 4 cups vegetable or chicken broth
- 4 cups fresh or frozen peas
- 1 cup fresh mint leaves
- Juice of 1 lemon
- Salt and pepper - to taste
- Crème fraîche or sour cream - for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and sauté until softened, about 5 minutes.
- Pour in broth and bring to a boil. Add peas and mint leaves, reduce heat to low, and let simmer for 10 minutes.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Place a fine mesh strainer over a large bowl and pour the soup through, pressing on any solids to extract all the liquid. Discard any solids left in the strainer.
- Stir in lemon juice and season with salt and pepper to taste.
- If serving hot, return the soup to the pot and heat until warmed through. If serving chilled, let the soup cool to room temperature before chilling in the fridge for at least 1 hour.
- Serve with a dollop of crème fraîche or sour cream on top, if desired.
Notes
For a creamier soup, add ½ cup of heavy cream or coconut milk before pureeing.
For an extra kick of flavor, top with crumbled feta cheese and toasted pine nuts.
If using frozen peas, cook them according to package instructions before adding to the soup.
This soup also makes a great base for adding other spring vegetables like asparagus or fava beans.
Nutrition
Calories: 200kcal
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