Pea Soup with Fresh Mint and Crème Fraîche
This vibrant green soup balances the natural sweetness of peas with aromatic mint and luxurious crème fraîche for a sophisticated yet simple dish that's both comforting and elegant.
Equipment
- Large Pot
- Blender
- Fine-mesh Sieve (optional)
Ingredients
- 4 cups fresh or frozen peas about 1.5 pounds
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 4 cups vegetable or chicken stock
- 1/2 cup fresh mint leaves loosely packed, plus extra for garnish
- 1/2 cup crème fraîche plus extra for serving
- 1 tablespoon fresh lemon juice
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil plus extra for drizzling
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent but not browned.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the peas to the pot and stir to coat with the butter mixture. Pour in the vegetable or chicken stock and bring to a gentle simmer.
- Allow the mixture to simmer for about 10 minutes, or until the peas are tender but still bright green.
- Remove the pot from heat and stir in the fresh mint leaves. Let the mixture cool slightly (about 5 minutes) before blending.
- Working in batches if necessary, carefully transfer the soup to a blender and purée until completely smooth. For an ultra-silky texture, pass the soup through a fine-mesh sieve after blending.
- Return the puréed soup to the pot over low heat. Stir in the crème fraîche and lemon juice, then season with salt and freshly ground black pepper to taste.
- Ladle the warm soup into bowls. Garnish each serving with a swirl of additional crème fraîche, a drizzle of olive oil, a few fresh mint leaves, and a crack of black pepper.
Notes
- For a lower-calorie version, replace half the crème fraîche with Greek yogurt.
- Use frozen peas if fresh aren't available - they're often flash-frozen at peak ripeness.
- For a vegan version, substitute butter with olive oil and crème fraîche with coconut cream.
- Store in an airtight container for up to 3 days in the refrigerator.
- For freezing, store the base soup without the crème fraîche and add it fresh when reheating.
- Use frozen peas if fresh aren't available - they're often flash-frozen at peak ripeness.
- For a vegan version, substitute butter with olive oil and crème fraîche with coconut cream.
- Store in an airtight container for up to 3 days in the refrigerator.
- For freezing, store the base soup without the crème fraîche and add it fresh when reheating.
Nutrition
Calories: 245kcalCarbohydrates: 22gProtein: 9gFat: 14gFiber: 7gVitamin A: 25IUVitamin C: 40mgCalcium: 8mgIron: 15mg
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