Green Pea and Mint Soup
A vibrant, creamy British spring soup made with sweet green peas, fresh mint, and a touch of heavy cream. This simple recipe celebrates the delicate, grassy flavors of peas paired with bright mint. Smooth and elegant enough for a dinner party, yet quick and approachable for everyday cooking.
- Prep
- 10 min
- Cook
- 16 min
- Wait
- 10 min
- Total
- 36 min
- Makes
- 4 servings (about 5 cups total)
Steps
Before you start
- Have an immersion blender or food processor ready—you'll need it to blend the hot soup.
- Reserve a small handful of fresh mint leaves for garnish before adding the rest to the soup.
- Read through the recipe once to understand the timing; the soup comes together quickly once cooking begins.
Sauté onion until soft
- Melt 2 tablespoons (30 g) butter in a large pot (4-quart / 3.8 L) over medium heat.
- Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and translucent.
- Do not allow it to brown.
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Ready when: Onion is soft and translucent; no golden or brown color
Tip: Browning the onion will make the soup taste bitter. Keep the heat at medium and stir if needed.
Add broth and peas
- Pour in 4 cups (960 ml) vegetable broth and add 3 cups (375 g) frozen green peas.
- Stir well, breaking up any clumps.
- Increase the heat to medium-high and bring to a simmer, about 2–3 minutes.
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Ready when: Broth is at a gentle simmer with small bubbles breaking the surface
Simmer peas until tender
- Reduce the heat to medium-low and simmer gently for 8–10 minutes until the peas are completely soft and tender.
- Test a pea: it should break easily between your fingers with no resistance.
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Ready when: Peas are very tender and yield easily when pressed
Add fresh mint
- Remove the pot from the heat.
- Add most of the fresh mint (saving a small handful of leaves for garnish) and stir well.
- Let the mint steep in the hot soup for 1–2 minutes without applying heat.
- This gently infuses the soup with fresh mint flavor.
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Ready when: Mint is fully submerged and the soup has a strong, fresh mint aroma
Tip: Do not boil the mint once it's added; overheating it will darken the leaves and make the flavor bitter.
Blend until smooth
- Using an immersion blender, carefully blend the soup directly in the pot for 1–2 minutes until completely smooth and no chunks remain.
- If using a food processor or countertop blender, let the soup cool for 5 minutes first, then carefully transfer in batches.
- Cover the blender lid with a folded kitchen towel to prevent hot splashing.
- Blend until smooth and return to the pot.
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Ready when: Soup is completely smooth with no visible pea chunks or texture
Tip: If using a countertop blender with hot liquid, cool it slightly first and work in batches to prevent splashing. Immersion blenders are safest for hot soup.
Stir in heavy cream
- Return the pot to medium-low heat if it has cooled.
- Pour in 1/2 cup (120 ml) heavy cream and stir gently until fully incorporated, about 1–2 minutes.
- The soup should be hot but not boiling; you should see thin wisps of steam rising, not vigorous bubbles.
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Ready when: Cream is fully blended in and soup is hot with gentle wisps of steam
Tip: Boiling the soup after adding cream can cause it to separate or curdle. Maintain a gentle heat.
Season with salt and pepper
- Taste the soup.
- Add kosher salt and white pepper to taste.
- Start with 1/2 teaspoon (3 g) salt and 1/4 teaspoon (0.5 g) white pepper, then adjust as needed.
- Stir well and let the soup simmer very gently for 1 minute to meld the seasonings.
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Ready when: Soup is seasoned to your taste and steaming gently
Tip: White pepper is preferred in creamy soups because it blends smoothly without visible specks. Use black pepper if you prefer, but you may see dark flecks in the soup.
Serve hot with garnish
- Ladle the soup into bowls.
- Top each serving with a small handful of reserved fresh mint leaves.
- Serve immediately while hot.
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Tip: For an elegant presentation, swirl a small spoonful of extra cream on top of each bowl and place a single perfect mint leaf as garnish.
Good to know
Tips
- Fresh mint is crucial for the authentic British character of this soup. Avoid dried mint, which lacks the delicate, bright flavor.
- For a lighter soup, reduce the cream to 1/4 cup (60 ml), or stir in Greek yogurt instead for a tangy, protein-rich version.
- Blend only half the soup and fold it back in for a rustic, chunky texture instead of completely smooth.
- Serve as an elegant first course with a swirl of cream and crispy bacon bits, or pair with crusty bread for a light lunch.
Make ahead
"Soup can be made up to 2 days ahead. Cool completely, store in an airtight container in the refrigerator, and reheat gently on the stovetop over medium heat, stirring occasionally. You can also freeze the soup (before adding cream, which separates better when thawed) for up to 3 months. Thaw overnight in the refrigerator and reheat gently, then stir in fresh cream before serving."
Storage & reheating
{"room_temp": null, "fridge": "Up to 3 days in an airtight container. Reheat gently on the stovetop over medium heat, stirring occasionally, about 5–7 minutes until steaming.", "freezer": "Up to 3 months (freeze before adding cream). Thaw overnight in the fridge. Reheat gently on the stovetop; stir in fresh cream before serving."}
Substitutions
- frozen green peas → Fresh peas (shelled, if in season). Use the same amount by weight; increase simmer time to 12–15 minutes. Fresh peas are slightly sweeter.
- heavy cream → Crème fraîche or full-fat Greek yogurt. Use the same amount. Both add a subtle tang. Stir in gently and do not boil.
- fresh mint → Fresh basil or flat-leaf parsley. Changes the flavor profile but maintains the soup's fresh, herbaceous character.
- vegetable broth → Light chicken broth or vegetable stock. Use the same amount. Chicken broth adds a subtle depth without overpowering the peas.
