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.
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.
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!
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!
Looking for more recipes like this? Check these out: