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 there’s no sugar added to them.
- 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.
- 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
Ann's Tips and Tricks
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.