Pea And Mint Soup
Ingredients
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- 2 tbsp unsalted butter
- 8 ounces onion – finely chopped (~1.5 medium onions)
- 8 ounces potato – peeled and diced small (~1.5 medium potatos)
- 4 cups vegetable stock
- 16 ounces frozen peas
- 1 cups mint leaves – loosely packed
- 1 tbsp lemon juice
- 1 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- heavy cream – for serving
Instructions
1. Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent but not browned, 6–8 minutes.
2. Add the potato and the vegetable stock. Bring to a simmer, then cook until the potato is tender when pierced, 10–12 minutes.
3. Stir in the frozen peas and simmer until bright green and just tender, 3–5 minutes. Remove from the heat and add the mint leaves and the lemon juice.
4. Blend the soup until very smooth using an immersion blender (or carefully in batches in a blender), 1–2 minutes. Return to the pot and season with the kosher salt and the black pepper. Reheat gently over low heat until steaming; do not boil to preserve the color.
5. Ladle into warm bowls and drizzle with heavy cream (for serving). Serve immediately.
Pea and Mint Soup is a bright, velvety purée that balances the sweetness of peas with the cool lift of fresh mint. The texture is smooth and light yet satisfying, often finished with a touch of cream for richness and a squeeze of lemon for sparkle. Served warm in cooler months or barely heated for spring, it showcases clean, garden-fresh flavors.
Rooted in British cookery, this soup draws on a long tradition of pairing peas with mint, a combination found in both soups and sides like minted peas. As kitchen gardens flourished in the UK, cooks embraced quick-cooked pea soups that preserved color and sweetness. Today, it’s a staple in home kitchens and restaurants alike, celebrated for its simplicity and seasonal character.