Pea and Mint Soup

Posted on by Michiel and Jeen

We love refreshing chilled soups during summer. Could be gazpacho, could be avocado and cucumber soup or this classic. It’s delicious and uplifting when it’s really warm. Serve with crusted bread for a lovely, light starter.

What You Need
  • 1 small Shallot
  • 1 clove of Garlic
  • 400 ml of Vegetable Stock
  • 175 grams of (frozen) Peas
  • handful of fresh Mint
  • Lemon Juice
  • Black Pepper
  • 2 tablespoons of Cream
  • Olive Oil
What You Do
  1. Chop the shallot, the garlic and the mint
  2. Heat the oil in a large pan
  3. Add shallot to the pan and glaze for a few minutes
  4. Add garlic to the pan and gently sauté for one or two minutes
  5. Pour in the stock and bring to the boil
  6. Add peas and reduce heat
  7. Leave for a few minutes until the peas are relatively soft
  8. Add mint and cream
  9. Allow to simmer for one or two minutes
  10. Add some lemon juice and black pepper
  11. Hand blender until smooth
  12. Taste and adjust (mint, lemon juice, black pepper)
  13. Pour into a large bowl and allow to cool
  14. Cover and chill in the refrigerator for three or more hours
  15. Spoon the soup into cold soup bowls and decorate with a sprig of mint
PS
  • Don’t overcook the peas. If you do, the soup will become too smooth and it will not be bright green.
  • You could add some olive oil just before serving and pulse with a hand blender. This will give the soup a velvety, rich feel plus it will make the taste more complex.
Pea and Mint Soup ©cadwu with lemon juice, vegetable stock, shallot, garlic and cream, to be served cold
Pea and Mint Soup ©cadwu

26 thoughts on “Pea and Mint Soup”

    1. The Dutch winter version is made with dried (split) peas and a lot of pork meat. Other ingredients are celery, leek, carrots and smoked sausages. It is served with rye bread with ‘katenspek’ (a very tasty kind of bacon). Very heavy! We’re not a huge fan of it. A warm pea soup with mint sounds much tastier!

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