This Minty Pea Soup is a great spring addition to add to your lineup. You can easily serve the soup as a precursor appetizer to the main meal, or it can be satisfying as a light and healthy dinner all on its own! What really makes this a great soup is that it is extremely easy to make and comes together very quickly.

Achieving that Light Luscious Texture without Cream

Unlike heavier cream-based soups, this soup is meant to have a light, silky texture that won't feel heavy in your stomach. Pureeing the peas as well as putting some whole peas back in the soup really helps with the texture. If you like peas, you’ll appreciate the pop of the whole peas in the soup.

Spring Flavors

The mint is the ingredient that really makes this dish stand out. It is so refreshing and, well, spring-like! We like to add some chile oil on top of the soup for serving for just the slightest bit of spiciness. But any good olive oil or flavored oil will be a great addition.

Minty Pea Soup with a Drizzle of Chile Infused Olive Oil — We like to add a drizzle of chile-infused olive oil to the Minty Pea Soup for serving for a touch of spice!

We also add a swirl of crème fraîche and some microgreens (we used sugar snap pea greens here, but try whatever you can find for garnish). These garnishes add a bit of freshness to the dish but mainly add to the beauty of the dish for serving. So skipping these won't be the end of the world.

And, of course, we add the king of cheeses - Parmigiano Reggiano - to the bottom of the bowl before serving. This makes the soup truly special. There is just enough to give a heartiness and flavor, and we highly recommend using it. However, omitting the Parmesan and crème fraîche garnishes would make the soup vegan if that is what you’re going for. Either way, you will love this soup during the spring and summer months for a burst of vibrant greens!

Enjoy!

We hope you enjoy this recipe for Minty Pea Soup! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

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Minty Pea Soup

Recipe by Mark, Angela and Vanessa Wilson-Watson Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 tablespoon 1 Olive Oil
1 tablespoon 1 Butter
1 Medium 1 red onion – finely chopped
1 Clove 1 garlic – minced
5 Cups 5 frozen peas – divided
1 Cup 1 packed mint leaves – roughly chopped
3 3 ½ Cups vegetable stock – divided
1 tablespoon 1 Kosher salt
1 teaspoon 1 cracked black pepper
½ cup grated Parmigiano Reggiano
Extra virgin olive oil, chile oil, or truffle oil for garnish
Microgreens for garnish
Small mint leaves, or chopped mint, for garnish
swirl of Crème fraîche for garnish

Directions

In a large saucepan, gently heat the oil and butter. Add the chopped onion and cook over low to medium-low heat for 10 minutes or until the onion is soft but not brown. Stir often to make sure the onion does not burn.
Next, add the minced garlic and cook for another 3 minutes. Add around 4 cups of the peas, the chopped mint leaves, and 2 ¾ cups of the stock. Bring to a boil, then cover the saucepan and reduce the heat to maintain a light boil for 10 minutes.
Once cooked, carefully blend the soup in food processor, blender, or an immersion blender to create a thick puree. Return the puree to the pan and add the salt, pepper, and remaining whole peas and stock. Cook for an additional 5 minutes to ensure the newly added peas are cooked. Taste for seasoning and add additional salt and pepper to taste as desired.
Place a small mound of the Parmesan in the center of a soup bowl. Pour the warm soup around the cheese. Drizzle with a few drops of your favorite oil and serve with a drizzle of crème fraîche, extra Parmesan and some microgreens.