Creamy Spring Pea Mint Soup (Printable)
Silky soup featuring fresh spring peas and mint, brightened with lemon and a creamy swirl.
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 1 garlic clove, minced
04 - 4 cups fresh or frozen green peas
05 - 3 cups vegetable broth
→ Herbs & Dairy
06 - 1/2 cup fresh mint leaves, loosely packed
07 - 1/2 cup crème fraîche, plus extra for garnish
08 - 1/2 cup whole milk or heavy cream
→ Seasonings
09 - 1/2 teaspoon fine sea salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - Zest of 1 lemon
12 - 1 tablespoon fresh lemon juice
# Directions:
01 - Melt butter in large saucepan over medium heat. Add chopped onion and cook 4–5 minutes, stirring until translucent but not browned.
02 - Stir in minced garlic and cook 30 seconds until fragrant.
03 - Add peas and vegetable broth. Bring to simmer and cook 5–7 minutes (3–5 minutes if using frozen peas) until tender and bright green.
04 - Remove from heat. Add mint leaves, crème fraîche, and milk or cream. Stir to combine.
05 - Using immersion blender or working in batches with countertop blender, purée until smooth and creamy.
06 - Stir in lemon zest and juice. Season with salt and pepper to taste. For extra-silky texture, pass through fine-mesh sieve.
07 - Ladle soup into bowls. Swirl each serving with spoonful of crème fraîche and garnish with extra mint leaves.
# Expert Tips:
01 -
- The bright, fresh taste captures the essence of spring in a bowl
- Ready in under 30 minutes but tastes like something from a fancy bistro
- Velvety texture without any heavy cream or flour thickeners
02 -
- Work quickly once you add the mint to preserve its bright green color
- An immersion blender prevents transferring hot liquid and keeps prep simple
- Passing through a sieve transforms good restaurant-quality into extraordinary silky
03 -
- Make this soup a day ahead, flavors develop beautifully overnight
- Reserve a few whole peas to garnish each bowl for texture contrast