Spring Pea Soup with Mint (Printable View)
Bright and velvety blend of peas and mint, finished with a touch of crème fraîche for balance.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium 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 shelled peas (approximately 1.1 pounds)
06 - 4 cups vegetable broth (1 quart)
→ Herbs & Seasoning
07 - 1/2 cup fresh mint leaves, plus extra for garnish
08 - 1/2 teaspoon sea salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 4 tablespoons crème fraîche
11 - Zest of 1 lemon (optional)
# How to Prepare:
01 - In a large saucepan, melt the butter over medium heat. Add the onion and leek, and sauté for 4-5 minutes until softened but not browned.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in the peas and vegetable broth. Bring to a boil, then reduce heat and simmer for 8-10 minutes if using fresh peas or 5 minutes if using frozen, until peas are tender and bright green.
04 - Remove from heat. Add the mint leaves.
05 - Using an immersion blender or working in batches with a countertop blender, purée the soup until smooth.
06 - Season with salt and pepper. Taste and adjust seasoning as needed.
07 - Ladle the soup into bowls. Top each serving with a dollop of crème fraîche, a sprinkle of lemon zest if desired, and extra fresh mint leaves. Serve immediately.
# Expert Suggestions:
01 -
- Its ready in under 40 minutes but tastes like something you fussed over all afternoon
- The crème fraîche turns something simple into something youd serve at a dinner party
02 -
- Overcooking the peas will dull their vibrant color and fresh taste
- Blending hot soup requires caution either vent the blender or wait for slight cooling
03 -
- Use young fresh peas when they're in season for the sweetest most delicate flavor
- A splash of cream can smooth out any slight texture imperfections