Green Pea and Mint Soup

Green Pea and Mint Soup

6 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    1 h 40 m
dakota kelly
Recipe by  dakota kelly

“This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  2. Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  3. Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

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Reviews (6)

Rate This Recipe
Chef Bob
17

Chef Bob

The soup was somewhat thin, but very refreshing with a minty flavor. Instead of the whipping cream, I put a dollop of fat-free sour cream on top. I'll make this again, but will half the milk and broth. Very easy!

Mantovani
12

Mantovani

We made a double batch of this soup for an appetizer for my parents-in-law and grandparents-in-law, and uncle. Everybody loved it and asked for the recipe.

Hot Chilli
7

Hot Chilli

This was certainly inexpensive and easy to make but I found the mint flavour overpowering. I served it hot with warm crusty rolls. Maybe when it's cool it tastes different? Not sure if I am willing to try again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 12.4 g
  • 25%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 712 mg
  • 28%

Based on a 2,000 calorie diet

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Vegetarian Split Pea Soup

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