Pea and Mint Soup

Nutrition · per serving

Steps

1. 1

   Boil the kettle if needed for the stock. Finely chop the onion and garlic, pick the mint leaves, and measure out the remaining ingredients so the soup comes together quickly.

   80 g onion, finely chopped1 clove (5 g) garlic, finely chopped10 g fresh mint leaves500 ml hot vegetable stock300 g frozen peas40 ml double cream10 ml lemon juice3 g fine salt1 g black pepper, freshly ground
2. 2

   Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 2 to 3 minutes until softened but not browned, then stir in the garlic for 30 seconds; keeping the heat moderate prevents bitterness.

   15 ml olive oil80 g onion, finely chopped1 clove (5 g) garlic, finely chopped
3. 3

   Add the frozen peas and hot vegetable stock. Bring to a lively simmer and cook for 3 to 4 minutes, just until the peas are tender and bright green; overcooking will dull both the colour and the fresh flavour.

   300 g frozen peas500 ml hot vegetable stock
4. 4

   Remove the pan from the heat. Add the 40 ml cream, mint leaves, lemon juice, salt, and 1 g black pepper, then blend until completely smooth. For the brightest green soup, blend as soon as the mint goes in rather than letting it sit in the hot liquid.

   40 ml double cream10 g fresh mint leaves10 ml lemon juice3 g fine salt1 g black pepper, freshly ground
5. 5

   Return the soup to low heat for 30 to 60 seconds just to warm through. Taste and adjust seasoning if needed; if the soup is thicker than you like, loosen it with a splash of hot water or stock.

6. 6

   Ladle into warm bowls and finish each serving with a little cream, torn mint, and a grind of black pepper. Serve immediately while vivid and hot.

   10 ml double cream2 g fresh mint leaves, torn0.5 g black pepper, freshly ground

Origin & History

Pea and mint soup is a classic British warm-weather soup, especially popular in spring and summer when peas are sweet and abundant. The pairing of peas with mint has long been common in Britain, where mint sauce and minted vegetables are traditional accompaniments. Modern versions are often blended smooth for a bright, elegant first course or light lunch.