|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 seven 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 can't get your hands on fresh peas.
1 tablespoon extra-virgin olive oil, plus more for serving
1 ounce/25 grams butter
1 medium red onion, finely chopped
1 clove garlic, minced
5 cups/750 grams shelled fresh peas (or frozen peas), divided
1 cup/75 grams mint leaves, roughly 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
Gather the ingredients.
In a large saucepan, gently heat the oil and butter. Add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is soft but not brown. Stir continuously to make sure the onion does not burn.
Add the garlic and cook for another 3 minutes, again stirring.
Add 3 3/4 cups/562 grams of the fresh or frozen peas, the chopped mint leaves, and 2 3/4 cups/750 milliliters of the stock. Cover the saucepan with a tight-fitting lid and cook at a medium boil for 10 minutes.
Once cooked, blend the soup in a food processor, blender, or an immersion blender to create a thick puree.
Return the puree to the pan, season with salt and pepper, and add the remaining peas and stock. Cook for an additional 5 minutes to ensure the newly added peas are cooked.
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 with warm, crusty bread on the side and enjoy!
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.
- 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.