Spring Pea Soup with Mint (Printable)
A bright, creamy blend of spring peas, mint, and crème fraîche for a light, flavorful meal.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 1 small leek, white and light green parts only, sliced
04 - 2 cloves garlic, minced
05 - 4 cups fresh or frozen peas
06 - 4 cups vegetable broth (gluten-free if needed)
→ Herbs & Aromatics
07 - 1/2 cup fresh mint leaves, plus extra for garnish
08 - 1/4 cup fresh flat-leaf parsley
→ Dairy
09 - 1/2 cup crème fraîche, plus extra for serving
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Zest of 1 lemon (optional)
12 - Extra mint leaves
# Steps:
01 - Melt the butter in a large saucepan over medium heat. Add the onion and leek, and sauté until soft and translucent, about 5 minutes.
02 - Stir in the garlic and cook for 1 minute, until fragrant.
03 - Add the peas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 8–10 minutes, until the peas are just tender.
04 - Remove from heat. Add the mint and parsley. Let cool slightly.
05 - Using an immersion blender (or in batches with a countertop blender), purée the soup until smooth and velvety.
06 - Stir in the crème fraîche and season with salt and pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls. Top each serving with a dollop of crème fraîche, a sprinkle of lemon zest, and fresh mint leaves.
# Expert Tips:
01 -
- The combination of sweet peas and bright mint creates something far greater than the sum of its parts
- It comes together in under 40 minutes but tastes like something from a bistro
02 -
- Overcooking the peas makes them taste starchy and dull instead of sweet and fresh
- Letting the soup cool slightly before blending prevents steam from building up and creating a mess
03 -
- Reserve a handful of blanched peas before puréeing to scatter on top for texture contrast
- Make this a day ahead as the flavors develop and become more harmonious overnight