Spring Pea and Mint Soup is a delightful dish that brings the freshness of spring to your table. This recipe combines tender garden peas, aromatic mint, and a hint of creamy texture, making it both refreshing and satisfying.
In just under 30 minutes, you can create a light yet fulfilling soup perfect for a starter or a light meal. It’s a healthy option packed with nutrients, making it a great choice for anyone looking to enjoy seasonal produce. Whether you are hosting a dinner party or simply looking for a quick weeknight meal, this soup offers a lovely blend of flavors that are sure to please everyone.
Serving and Pairing Suggestions
This Spring Pea and Mint Soup is best served warm but can also be enjoyed chilled for a refreshing twist. Top each bowl with a dollop of yogurt or a sprinkle of fresh mint for added flavor and presentation.
For a complete meal, pair the soup with Zucchini Noodles with Pesto for a light yet satisfying dish, or enjoy it alongside a Spinach and Pomegranate Salad for a boost of nutrients. You could also consider serving it with warm, crusty bread for those who crave some carb comfort.
Tips and Notes
- Fresh vs. Frozen Peas: If fresh peas are not available, frozen peas work well in this recipe. They are often just as sweet and can save you prep time.
- Mint Alternatives: If you’re not a fan of mint, try substituting it with basil or parsley for a different flavor profile.
- Blending: For a smoother consistency, blend the soup longer. If you prefer a chunkier texture, blend for a shorter period or leave some peas whole.
- Storage: This soup can be stored in the refrigerator for up to three days. Reheat gently on the stovetop before serving.
Spring Pea and Mint Soup is a simple yet elegant dish that highlights the beauty of fresh ingredients. Try making it today and enjoy the fresh flavors of spring!
Spring Pea and Mint Soup
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.