Pea and Mint Soup Summer soups should be light, quick and easy. You will be delighted with the simplicity of this soup. Sweet, refreshing and cool, fresh
Prep:
10 mins
Cook:
30 mins
Total:
40 mins
Servings:
4 servings
Yield:
4 bowls
There is very little that speaks of spring (or seven summer), in soup form, better than a pea soup with mint.
Spring and summer soups need to be light, quick and easy; it is not the time for the heavier soups of the winter. Pea and mint soup fits the bill here—you will be delighted by its simplicity. Sweet, refreshing, and cooling, fresh summer peas and garden mint are a match made in heaven. Feel free to use frozen peas if you can’t get your hands on fresh peas.
Table of Contents
Ingredients
1 tablespoon extra-virgin olive oil, plus more for serving
1 ounce/25 grams butter
1 medium red onion, finely chopped
1 clove garlic, minced
5 cups/750 grams shelled fresh peas (or frozen peas), divided
1 cup/75 grams mint leaves, roughly chopped
3 1/2 cups/1 liter vegetable stock, divided
1/8 teaspoon sea salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup/75 grams freshly grated Parmesan cheese
Steps to Make It
Gather the ingredients.
In a large saucepan, gently heat the oil and butter. Add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is soft but not brown. Stir continuously to make sure the onion does not burn.
Add the garlic and cook for another 3 minutes, again stirring.
Add 3 3/4 cups/562 grams of the fresh or frozen peas, the chopped mint leaves, and 2 3/4 cups/750 milliliters of the stock. Cover the saucepan with a tight-fitting lid and cook at a medium boil for 10 minutes.
Once cooked, blend the soup in a food processor, blender, or an immersion blender to create a thick puree.
Return the puree to the pan, season with salt and pepper, and add the remaining peas and stock. Cook for an additional 5 minutes to ensure the newly added peas are cooked.
If using grated Parmesan cheese, place a small mound in the center of a warmed soup bowl. Pour the warm soup around the cheese. Drizzle with a few drops of the extra-virgin olive oil.
Serve immediately with warm, crusty bread on the side and enjoy!
