Chilled Spring Pea Soup | Cook for Your Life

Chilled Spring Pea Soup

Rated 5 out of 5
5 out of 5 stars (based on 18 reviews)

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 there’s...


  • 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


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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society