Mint and Fresh Pea Soup

Marsha Gardner


If you don't have fresh peas, frozen petite baby peas will work just as well. This is a nice summer soup for a light meal with a salad.

★★★★★ 1 vote


1 Tbsp
olive oil, extra virgin plus extra for serving
1/4 stick
butter, unsalted
1 medium
red onion, peeled and finely chopped
5 c
fresh peas, shelled or frozen petite baby peas
1 c
mint leaves, roughly chopped
1 3/4 pt
vegetable stock
kosher salt and freshly ground black pepper to taste
1/2 c
parmigiano-reggiano, grated (optional)


1Gently heat the oil and butter in a large saucepan, add the chopped onion and cook on a gentle heat for 10 minutes or until the onion is soft but not brown.
2Add the garlic and cook for a further 3 minutes.
Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.
3Blend the soup in a food processor, you will have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock.
4Cook for a further 5 minutes.

Serve with crusty, fresh bread.
5If using Parmesan cheese place a small mound in the center of the bowl and pour the soup around. Drizzle with a little extra virgin olive oil.

This soup is also delicious cold, but not chilled.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Dietary Needs: Vegetarian
Other Tag: Quick & Easy