Best 7 Cream Of Green Pea Soup With Fresh Mint Recipes

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Indulge in the vibrant and refreshing flavors of spring with our delectable Cream of Green Pea Soup with Fresh Mint. This delightful soup is a symphony of sweet peas, aromatic mint, and a creamy, velvety texture that will tantalize your taste buds. This article presents two variations of this classic soup: a traditional stovetop method and a quick and easy Instant Pot version. We'll guide you through each step, ensuring a flavorful and satisfying culinary experience. Whether you're a seasoned home cook or a novice in the kitchen, our recipes are designed to inspire and guide you towards creating a delicious and heartwarming meal.

Here are our top 7 tried and tested recipes!

FRESH PEA SOUP



Fresh Pea Soup image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving

Steps:

  • Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
  • *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

GREEN PEA AND MINT SOUP



Green Pea and Mint Soup image

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.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

4 tablespoons butter
4 green onions, chopped
1 pound frozen or fresh green peas
2 ½ cups vegetable broth or stock
3 tablespoons chopped fresh mint leaves
2 ½ cups milk
salt and freshly ground black pepper to taste
1 pinch white sugar
½ cup light whipping cream
2 sprigs fresh mint leaves for garnish

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 27.3 g, Cholesterol 42.7 mg, Fat 15.3 g, Fiber 5.8 g, Protein 12 g, SaturatedFat 9.3 g, Sodium 706.7 mg, Sugar 15.7 g

MINTY PEA SOUP



Minty Pea Soup image

Provided by Melissa Hamilton

Categories     Soup/Stew     Easter     Vegetarian     Lunch     Mint     Pea     Spring     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 Servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
Kosher salt, freshly ground pepper
1/4 cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives (for serving)

Steps:

  • Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
  • Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
  • Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.

FRESH PEA SOUP WITH MINT



Fresh Pea Soup with Mint image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10

2 tablespoons olive oil
2 medium yellow onions, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced or pureed
2 medium Yukon Gold potatoes, peeled and sliced thin
5 cups chicken stock
16 ounces frozen baby peas
1/3 cup sour cream
3 tablespoons freshly chopped mint

Steps:

  • Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve.
  • In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).

CREAM OF GREEN PEA SOUP WITH FRESH MINT



Cream of Green Pea Soup With Fresh Mint image

Found this recipe a few years back when I was desperately trying to use up a surplus of frozen green peas. This soup recipe is perfect for a light and lazy summer meal and quick to prepare. Garnish each serving with a mint leaf if desired.

Provided by COOKGIRl

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

1/2 cup finely chopped yellow onion
1 cup finely minced celery & leaves
1 garlic clove, minced
1/2 tablespoon extra virgin olive oil
2 cups frozen green peas
1 cup chopped romaine lettuce or 1 cup mixed greens
1 cup chicken stock or 1 cup vegetable stock
1/2 cup milk
4 tablespoons fresh mint leaves, chopped (NOT dried)
2 tablespoons fresh parsley
salt
white pepper
1 dash freshly ground nutmeg
1/2 cup real sour cream
1/2 tablespoon butter

Steps:

  • Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
  • Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
  • After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
  • Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.

PEA SOUP WITH MINT CREAM



Pea Soup With Mint Cream image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 8

1/2 cup creme fraiche or sour cream
1 tablespoon chopped fresh mint
4 cups shelled fresh peas (about four pounds peas in pods)
2 cups vegetable stock or water
Salt and freshly ground black pepper
1 cup milk
1 cup heavy cream
Sprigs of mint for garnish

Steps:

  • Mix creme fraiche or sour cream with chopped mint. Let stand for 30 minutes if serving the soup hot; refrigerate if serving it cold.
  • Combine peas with stock in a medium-sized saucepan. Add salt and pepper to taste. Bring to a boil, reduce heat to medium low, cover and simmer about seven minutes or until the peas are barely tender. Remove two tablespoons of peas with slotted spoons and reserve for garnish. Continue cooking remaining peas about 10 minutes, or until very tender.
  • Transfer peas and cooking liquid to a blender or food processor. Puree until very fine. With the machine running, gradually pour in the milk. Continue to process until very smooth. Return to saucepan and simmer over low heat two minutes, stirring often.
  • Stir in heavy cream. Bring to a boil, stirring, and simmer soup to desired consistency, about five minutes. Taste and adjust seasoning. Chill or plan to reheat before serving.
  • To reheat soup, place in a saucepan over medium-low heat, stirring. Reheat reserved peas for 30 seconds in boiling water. Drain well. To serve, ladle soup into shallow bowls, spoon mint cream in the center of each serving and garnish with reserved peas and sprigs of mint.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 30 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 18 grams, Sodium 953 milligrams, Sugar 14 grams

PEA & MINT SOUP



Pea & mint soup image

A superhealthy starter or snack that's great hot or cold

Provided by Maxine Clark

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 30m

Number Of Ingredients 9

1 bunch spring onions, trimmed and roughly chopped
1 medium potato, peeled and diced
1 garlic clove, crushed
850ml vegetable or chicken stock
900g young pea in the pod (to give about 250g/9oz shelled peas)
4tbsp chopped fresh mint
large pinch caster sugar
1 tbsp fresh lemon or lime juice
150ml buttermilk or soured cream

Steps:

  • Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
  • Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
  • To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
  • Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

Nutrition Facts : Calories 108 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium

Tips:

  • Select Fresh Green Peas: Use fresh, young green peas for the best flavor and texture.
  • Perfect Cooking Method: Cook the peas in boiling water for a short time to preserve their vibrant green color and nutrients.
  • Savor the Simplicity: Don't overcrowd the soup with too many ingredients; let the natural flavors of the peas shine through.
  • Fresh Herbs Make a Difference: Use fresh mint leaves for a refreshing, aromatic touch that complements the peas.
  • Texture Variation: For a smoother soup, purée it until velvety; for a chunkier texture, leave some peas whole.
  • Garnish Elegantly: Finish the soup with a sprinkle of fresh mint leaves or a drizzle of olive oil for an elegant presentation.

Conclusion:

Cream of Green Pea Soup with Fresh Mint is a delightful culinary creation that captures the essence of spring and offers a symphony of flavors. Its simplicity allows the natural sweetness of the peas to take center stage, while the fresh mint adds a refreshing burst of aroma and flavor. Whether served as a light lunch, a comforting dinner starter, or an accompaniment to a main course, this soup is sure to impress with its vibrant color, delicate texture, and harmonious taste. Its nutritional value makes it a healthy choice, rich in vitamins, minerals, and antioxidants. Embrace the goodness of green peas and fresh mint in this culinary delight and enjoy a taste of nature's bounty.

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