Pea and Mint Soup
A vibrant and silky soup highlighting the sweet, fresh flavour of spring peas paired with cool, aromatic mint.
15 min
Cook time
4
Servings
Easy
Difficulty
~580
Calories
Nutrition (per serving)
580
Calories · kcal
16
Protein · g
77
Carbs · g
23
Fat · g
Ingredients
- frozen peas — 600g
- vegetable stock — 700ml
- banana shallots, finely diced — 2
- unsalted butter — 30g
- double cream — 100ml
- fresh mint leaves — 20g
- sea salt — 1 tsp
- black pepper — 0.5 tsp
Method
- 1
Melt the butter in a large saucepan over medium heat, then add the diced shallots and sauté for 5 minutes until soft but not browned.
- 2
Pour in the vegetable stock and bring to a gentle boil.
- 3
Add the frozen peas to the boiling stock and cook for 3-4 minutes until tender, ensuring they remain bright green.
- 4
Remove the pan from the heat and stir in the fresh mint leaves.
- 5
Use a handheld blender to blitz the soup until completely smooth and vibrant green.
- 6
For an ultra-velvety texture, pass the soup through a fine mesh sieve back into the pan.
- 7
Stir in the double cream, season with salt and black pepper, and warm through gently before serving.
Allergens to check
Dairy
Why this works
The natural sweetness of the peas is balanced by the sharp, herbal notes of the mint, while the addition of butter and double cream creates a luxurious mouthfeel that highlights the brightness of the vegetables.
Equipment
Large saucepan, Handheld stick blender, Fine mesh sieve, Measuring jug
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