With a lot of green peas and fresh mint, this chilly soup is a celebration of spring veggies. It is quite easy to make, and it presents beautifully when eaten.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons butter
- 4 green onions, chopped
- 1 pound frozen or fresh green peas
- 2 ½ cups vegetable broth or stock
- 3 tablespoons chopped fresh mint leaves
- 2 ½ cups milk
- salt and freshly ground black pepper to taste
- 1 pinch white sugar (Optional)
- ½ cup light whipping cream
- 2 sprigs fresh mint leaves for garnish
Instructions
- Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
- Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
- Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 9 g |
| Sodium | 707 mg |
| Sugars | 16 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I used a cup of sour cream instead of milk but otherwise followed the recipe exactly. It´s delicious both hot and cold!
minor changes, will make it again
Cool and refreshing, but a little thin. Maybe next time 1c of heavy cream instead of 2.5c milk? I was missing some “body”.
105 in Amarillo yesterday and this soup was perfect paired with a chilled garden vegetable sandwich prepared on hearty dark pumperknickel. Though I have no sweet tooth, I recommend a bit more sugar or even mint jelly in lieu.
We made a double batch of this soup for an appetizer for my parents-in-law and grandparents-in-law, and uncle. Everybody loved it and asked for the recipe.
This was certainly inexpensive and easy to make but I found the mint flavour overpowering. I served it hot with warm crusty rolls. Maybe when it’s cool it tastes different? Not sure if I will try again.
The soup was somewhat thin, but very refreshing with a minty flavor. Instead of the whipping cream, I put a dollop of fat-free sour cream on top. I’ll make this again, but will half the milk and broth. Very easy!