Spring Pea Soup with Mint

Standing in my kitchen last April, I watched farmers markets suddenly burst with those first precious peas of the season. Something about their bright green sweetness makes me want to capture that fleeting spring flavor in a bowl. This soup became my answer to preserving that moment.

I first made this for a friends birthday brunch when someone mentioned they wanted something light yet elegant. The way their eyes lit up after that first spoonful told me everything. Now its my go-to whenever I need a dish that feels special without requiring hours of work.

Ingredients

• Unsalted butter: Provides a rich foundation that olive oil simply cannot match for this particular soup
• Onion and leek: The onion offers sweetness while leek brings this subtle sophistication that makes it feel French
• Garlic: Just enough to whisper in the background without announcing itself
• Fresh or frozen peas: I have learned that frozen peas actually work beautifully here, sometimes even better than out of season fresh ones
• Vegetable broth: Use a good quality one you enjoy drinking on its own
• Fresh mint: This is the magic ingredient that makes everything taste brighter and more alive
• Salt and black pepper: Sea salt gives a cleaner finish, and freshly ground pepper matters here
• Crème fraîche: Adds this luxurious tang that cuts through the sweetness
• Lemon zest: Optional but I almost always include it for that extra pop

Instructions

Melt and soften:

Melt the butter in your large saucepan over medium heat and add the chopped onion and sliced leek. Let them cook gently for 4 to 5 minutes until they are soft and translucent but not taking on any color whatsoever.

Add the aromatic:

Stir in the minced garlic and let it cook for just 1 minute until you can smell it throughout the kitchen. Do not let it brown or it will turn bitter.

Simmer the peas:

Pour in the peas and vegetable broth, bringing everything to a boil. Reduce the heat and let it simmer for 8 to 10 minutes for fresh peas or about 5 minutes for frozen ones until they are completely tender.

Add the mint:

Remove the pan from heat completely before stirring in the fresh mint leaves. This preserves their bright flavor and vibrant color instead of cooking them away.

Purée until smooth:

Use an immersion blender directly in the pot or work in batches with a countertop blender until the soup is completely velvety and smooth with no visible pieces remaining.

Season perfectly:

Taste the soup and add salt and pepper as needed. Remember that the crème fraîche will add some tanginess so balance accordingly.

Finish with flair:

Ladle the warm soup into bowls and top each serving with a generous dollop of crème fraîche. Add lemon zest if using and a few extra mint leaves for that restaurant style presentation.

Save to Pinterest

My sister once asked me to make this for her wedding shower lunch and I was nervous about serving something so simple. But watching guests go back for third servings made me realize that sometimes the most straightforward dishes leave the deepest impression.

Making It Ahead

This soup actually tastes better made a day in advance, which gives the flavors time to marry. Store it in an airtight container in the refrigerator and reheat gently over medium low heat, stirring occasionally. Add a splash more broth if it has thickened overnight.

The Texture Secret

For restaurant quality silkiness, I highly recommend passing the blended soup through a fine mesh sieve. It takes just a few extra minutes but removes any fibrous bits. The result is this incredibly smooth consistency that feels luxurious on the tongue.

Serving Suggestions

Pair this with a crusty baguette or sourdough for dipping into those last delicious drops. A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully. I have also served it in shot glasses as an elegant starter at dinner parties.

• Chill the bowls in the fridge for 15 minutes before serving
• Keep the crème fraîche cold until the very last moment
• Add the garnish right at the table for maximum drama

Save to Pinterest

There is something deeply satisfying about transforming a bag of humble peas into something so elegant and comforting. I hope this becomes a staple in your spring kitchen too.

Recipe Questions & Answers

→ What is the best way to achieve a smooth texture?

Use an immersion blender or standard blender to purée until silky. For extra smoothness, strain through a fine mesh sieve.

→ Can I use frozen peas instead of fresh?

Yes, frozen peas can be used and require a slightly shorter cooking time, typically 5 minutes compared to 8-10 for fresh peas.

→ How can I make this dish vegan-friendly?

Replace butter with olive oil and substitute crème fraîche with a plant-based alternative or omit it entirely.

→ What herbs complement the pea flavor here?

Fresh mint leaves enhance the natural sweetness of peas and add a refreshing note to the dish.

→ What dishes pair well with this vibrant blend?

This soup pairs beautifully with crusty bread or a crisp Sauvignon Blanc to balance its fresh flavors.