Green Pea Mint Cream Soup

The first time I made this soup was during an unusually warm spring afternoon when the kitchen windows were thrown open and a breeze was carrying the scent of blossoming trees through the house. I had a massive bag of frozen peas staring at me from the freezer and a bunch of mint that was threatening to take over the windowsill garden. Something about that vibrant green combination felt exactly like what the season demanded, so I threw it all together in twenty minutes flat.

Last week, I made a double batch for friends who had been helping me repaint the living room. They stood around the stove with spoons, dipping into the pot between coats of paint, and somehow the entire gigantic pot vanished before we even sat down to dinner. There is something about that impossibly bright green color that just makes people happy.

Ingredients

• Unsalted butter: Starting with butter instead of oil gives the soup a lovely richness that balances the sharpness of the mint
• Medium onion: Finely chopped so it melts away into the background sweetness
• Garlic cloves: Minced fresh because nothing compares to that sharp aromatic punch
• Frozen or fresh green peas: Frozen peas work beautifully here and are often sweeter than fresh ones that have been sitting around
• Vegetable stock: Use a good quality one because it becomes the backbone of the entire soup
• Heavy cream: Just enough to transform the texture into something luxurious without overwhelming the delicate pea flavor
• Fresh mint leaves: Roughly chopped is perfect because you want to see little flecks of green throughout
• Salt and pepper: Essential to wake up all the subtle flavors

Instructions

Melt and soften:

Heat your butter in a large saucepan over medium heat, then add the chopped onion and let it soften for about four minutes until it is translucent and sweet.

Wake up the garlic:

Stir in the minced garlic and cook for just one minute until the kitchen fills with that incredible aroma, being careful not to let it brown.

Simmer the peas:

Pour in the peas and vegetable stock, bring everything to a gentle bubble, then lower the heat and let it simmer for ten minutes until the peas are completely tender.

Add the magic:

Remove the pan from the heat completely, throw in the chopped mint, and let it steep for a minute while you set up your blender.

Make it silky:

Purée everything until completely smooth, then return the soup to the pan and stir in the cream, warming it gently without ever letting it come to a boil.

Season and serve:

Taste and adjust the salt and pepper, then ladle into bowls and finish with a lovely swirl of extra cream and some fresh mint if you are feeling fancy.

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This recipe has become my go to when I need something that looks impressive but requires zero stress. Last month I served it as the first course at a dinner party and watched everyone is face light up when those green bowls hit the table.

Making It Your Own

I have discovered that swapping in olive oil and coconut cream creates a completely different but equally wonderful version for vegan friends. The soup somehow becomes even brighter and more herb forward, perfect for those days when you want something lighter.

Getting That Restaurant Finish

After blending, pass the soup through a fine mesh sieve if you want it impossibly smooth and professional looking. It takes an extra minute of effort but the texture becomes like liquid velvet, the kind that makes people pause after their first spoonful.

Serving Ideas

A slice of crusty bread is all you really need, but sometimes I like to add some texture to contrast the silkiness. A handful of toasted pumpkin seeds or some croutons fried in olive oil turn this from a simple soup into something that feels like a complete meal.

• Try serving it chilled on hot summer days for a completely different experience
• A squeeze of lemon right before serving adds another layer of brightness
• Leftovers actually taste better the next day as flavors have time to meld

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There is something deeply comforting about a bowl of this soup, whether it is a quick lunch alone or the start of a dinner party. It never fails to make me feel like spring has arrived, even in the middle of winter.

Recipe FAQs

→ What type of peas work best for this soup?

Both fresh and frozen green peas yield excellent sweetness and texture, making them ideal for this dish.

→ Can I substitute the cream for a dairy-free option?

Yes, plant-based creams like coconut or oat cream provide a similar silky finish while keeping it dairy-free.

→ How is the fresh mint incorporated to enhance flavor?

Chopped fresh mint is added before blending for a bright herbal note that complements the sweet peas.

→ What cooking tools are necessary to prepare this soup?

A large saucepan for sautéing and simmering, plus a blender or immersion blender to achieve a smooth, creamy texture.

→ How can I add extra texture to the dish when serving?

Serving with crusty bread or sprinkling toasted seeds provides a pleasant contrast to the soup’s creamy smoothness.