This week, I scored some gorgeous English green peas in my basket from SunCoast Organics. To say I was excited is an understatement. I love fresh English peas! I love them so much, that I even eat them raw – right out of the pod. When I saw how lovely and perfect these were, I knew exactly what I wanted to make with them. This Minted Spring Pea Soup is bright and vibrant, and would be a delightful addition to your Easter table.
English green peas and mint are very simpatico. Lucky for me, the mint in my garden is growing wild right now. I can’t use it up fast enough! So of course, I had to pair them together in this soup.
Soups like this one are so easy to make. A whole delicious, herbaceous batch can be pulled together in about thirty minutes. The most time consuming part of the process is shelling your peas. And, most of the ingredients you’ll need are probably already lurking in your pantry.
Aren’t these little guys cute? They’re pea soup “shooters”. “Pea” “shooters”. Get it? Hehe! Sometimes, I crack myself up! I topped them with a smidge of crème fraiche and a sprinkle of smoked paprika.
My original recipe calls for a little heavy cream. But, you don’t really need it. I didn’t use any in this batch. The soup is very velvety and luxurious all on its own. And without the cream, the bright, fresh flavor of the peas and mint really shine through.
I want to tell you that you can substitute frozen peas to make this soup – and you can. But, I have to be honest. It’s just not the same. You can, however, make this soup with edamame. It doesn’t have the same subtle sweetness as with the peas, but it is very good all the same.
Minted Spring Pea Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
- 1 pound English peas, shelled
- 2 shallots, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cups chicken or vegetable broth
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh mint leaves
- 1/4 cup heavy cream (optional)
- to taste Salt and pepper
- Heat the olive oil and butter in a saucepan over medium heat.
- Add shallots and saute until soft and translucent, about 5 minutes. Add the peas, stir and cook another 5 minutes.
- Add the broth and bring to a boil. Reduce heat and simmer until peas are tender, about 15 minutes. Taste the peas to see if they\'re done. They should be cooked through, but not mushy.
- Add the parsley and mint to the soup and puree until smooth, using either a hand or stand blender. If using a stand blender, only fill it halfway to avoid any explosions.
- Return the soup to the pot over low heat. Stir in the cream, if using and heat through. Season with salt and pepper to taste.
- Serve warm or chilled.