Spring Pea Soup with Mint (Print Version)
A fresh, creamy blend of peas, mint, and crème fraîche for a bright, satisfying dish.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 1 small leek, white and light green parts only, sliced
04 - 2 cloves garlic, minced
05 - 4 cups fresh or frozen peas
06 - 4 cups vegetable broth
→ Herbs & Aromatics
07 - 1/2 cup fresh mint leaves
08 - 1/4 cup fresh flat-leaf parsley
→ Dairy
09 - 1/2 cup crème fraîche
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Zest of 1 lemon
12 - Extra fresh mint leaves
13 - Additional crème fraîche for serving
# How-To Steps:
01 - Melt the butter in a large saucepan over medium heat. Add the onion and leek, and sauté until soft and translucent, about 5 minutes.
02 - Stir in the garlic and cook for 1 minute, until fragrant.
03 - Add the peas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 8–10 minutes, until the peas are just tender.
04 - Remove from heat. Add the mint and parsley. Let cool slightly.
05 - Using an immersion blender or in batches with a countertop blender, purée the soup until smooth and velvety.
06 - Stir in the crème fraîche and season with salt and pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and top each serving with a dollop of crème fraîche, a sprinkle of lemon zest, and fresh mint leaves.
# Expert Tips:
01 -
- It transforms ordinary frozen peas into something restaurant worthy in under 40 minutes
- The mint and crème fraîche balance makes it feel fancy while being incredibly simple
02 -
- Never blend hot soup without venting the blender, or it will explode everywhere, which I learned the messy way
- Straining the soup through a fine mesh sieve before serving takes it from good to absolutely restaurant quality
03 -
- If using frozen peas, don't thaw them first, they cook better straight from frozen
- The soup keeps beautifully in the fridge for up to 4 days and freezes well for up to a month