Chilled Spring Pea Soup

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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

Nutrition Facts


247 cals


11 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


25 g


9 g


8 g


14 g


247 mg


  1. 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.
  2. 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.
  3. Let the soup chill in the fridge for at least 2 hours. Serve cold with chopped mint.

Chef Tips

This soup can be made both with or without the liquid dairy element – it’s delicious either way.

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.

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