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Cold Minty Spring Pea Soup

Name: Cold Minty Spring Pea Soup
Prep time: 20

(6 votes, average: 4.67 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This cold minty spring pea soup is quick and easy to make and totally delicious. Plus it looks absolutely beautiful. If fresh peas are out of season, you can substitute frozen, just make sure...

1 tablespoon butter
4 scallions, white and pale green parts only, sliced
2 sprigs mint, washed
2 pounds fresh peas, shelled, or frozen peas
6 cups good quality unsalted chicken stock
½ cup of cream or buttermilk (optional)
2 sprigs mint, leaves stripped and chopped, for garnish

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Nutrition Facts

Calories

247 cals

Fat

11 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

25 g

Sugar

9 g

Fiber

8 g

Protein

14 g

Sodium

247 mg

Directions

In a heavy bottomed pot, melt the butter over medium-low heat. When it has melted and stopped foaming, add the chopped scallions. Sauté until they have softened.
Add the whole mint sprigs and sauté for a couple of minutes then add the peas and salt to taste. Add the stock and cook until the peas are just soft and bright green, this will go fast for frozen peas. Remove the mint sprigs and blend until the soup is completely smooth. Check for seasoning and add cream or buttermilk, if using.
Let the soup chill in the fridge for at least 2 hours. Serve cold with chopped mint.

Chef Tips

I’ve made this both with and without the liquid dairy element – it’s delicious either way. Buttermilk is a better solution if you’re watching your fat intake.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.