|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 12g||42%|
|Total Sugars 14g|
|Vitamin C 31mg||157%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There is very little that speaks of spring (or even summer), in soup form, better than a pea soup with mint.
Spring and summer soups need to be light, quick and easy; it is not the time for the heavier soups of the winter. Pea and mint soup fits the bill here—you will be delighted by its simplicity. Sweet, refreshing, and cooling, fresh summer peas and garden mint are a match made in heaven. Feel free to use frozen peas if you cannot get your hands on fresh peas.
"A perfect soup recipe that comes together in no time! This soup is rich and creamy, with great minty aroma. Parmesan cheese finishes the soup nicely. I used frozen peas, which worked well. Replace the butter with plant-based butter and omit the cheese for a vegan option." —Tara Omidvar
1 tablespoon extra-virgin olive oil, more for serving
1 ounce (2 tablespoons) unsalted butter
1 medium red onion, finely chopped
1 clove garlic, minced
5 cups (750 grams) frozen or shelled fresh peas, divided
1 cup (75 grams) fresh mint leaves, coarsely chopped
3 1/2 cups (1 liter) vegetable stock, divided
1/8 teaspoon sea salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup (75 grams) freshly grated Parmesan cheese, optional
Gather the ingredients.
Add the oil and butter to a large saucepan over medium heat. When the butter melts, add the chopped onion and cook, stirring continuously, until the onion is soft but not brown, about 10 minutes.
Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
Add 3 3/4 cups peas, the mint leaves, and 2 3/4 cups of vegetable stock. Cover the saucepan with a tight-fitting lid and cook until the peas soften, about 10 minutes.
Transfer the soup to a food processor or blender and process until smooth.
Return the puree to the pan, season with salt and pepper, and add the remaining 1 1/4 cups peas and 3/4 cup stock. Cook until the whole peas are cooked through, about 5 mintutes.
If using grated Parmesan cheese, place a small mound in the center of a warmed soup bowl. Pour the warm soup around the cheese. Drizzle with a few drops of the extra-virgin olive oil. Serve immediately.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- Serve the soup hot or cold, but never chilled, as it does not suit the flavors.
- Serve with warm crusty bread.
- The soup recipe above is a classic combination, and mint is the traditional herb to match with peas. Thyme can also work well, but approach with caution and use sparingly, as thyme easily overpower the delicate flavor of peas.
- Grana Padano is a cheaper alternative to Parmesan cheese and just as tasty. If you don't like the flavor of Parmesan, use a finely grated Emmenthal or Gruyère.
- If you'd like to make this soup a little creamier, add a dollop of sour cream or plain Greek yogurt to the top of each bowl before serving.
How to Store Pea and Mint Soup
This soup will keep up to 5 days in the refrigerator, covered. Reheat on the stovetop, adding a little water or vegetable stock if needed to thin it out.
You can also freeze this soup for up to 3 months.