Best 4 Fresh Pea And Mint Soup Recipes

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Indulge in the delightful flavors of spring with this collection of fresh pea and mint soup recipes. These soups are not only vibrant and colorful, but also packed with nutrients and bursting with the sweet taste of fresh peas and the refreshing aroma of mint. From classic French recipes to modern vegan variations, this article offers a diverse range of soups to suit every palate and dietary preference. Whether you're looking for a light and refreshing lunch option or a hearty and comforting dinner, these pea and mint soups are sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

PUREED SPINACH AND SWEET PEA SOUP WITH FRESH MINT CREAM



Pureed Spinach and Sweet Pea Soup with Fresh Mint Cream image

Provided by Reggie Southerland

Categories     appetizer

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 14

2 big yellow onions, coarsely chopped
3 tablespoons unsalted butter
2 cloves fresh garlic coarsely chopped
2 (10-ounce) bag (or the equivalent) fresh spinach, rinsed
2 1/2 cups frozen petite peas
3 cups vegetable or chicken stock
1/2 cup light cream
1 tablespoon salt
Freshly ground black pepper
Fresh Mint Cream, recipe follows
1/2 cup finely chopped fresh mint leaves
1 cup sour cream
1/2 cup half-and-half
Salt and pepper

Steps:

  • Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.
  • Using a food processor puree soup in small batches (use a second bowl to pour puree in until all soup is pureed). Place puree back into pot, add cream and bring to simmer over low heat.
  • To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream.
  • In a bowl, using a whisk, combine all ingredients until smooth.

FRESH PEA AND MINT SOUP



Fresh Pea and Mint Soup image

Provided by Sisi Carroll

Categories     Blender     Appetizer     Sauté     Easter     Low Fat     Low Cal     High Fiber     Lunch     Mint     Spring     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 2/3 cups chopped shallots (about 6 very large)
2 garlic cloves, minced
8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed
5 1/2 cups (or more) low-salt chicken broth (preferably organic)
1/4 cup chopped fresh mint plus additional for garnish

Steps:

  • Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender, about 7 minutes. Add peas and stir 1 minute. Add 5 1/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes. Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 1/4 cupfuls, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
  • Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.
  • What to drink:
  • A bottle of bubbly is the perfect way to begin this special meal. It's also a great pairing for the soup. We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France).

FRESH PEA SOUP WITH MINT AND CREME FRAICHE



Fresh Pea Soup with Mint and Creme Fraiche image

Provided by Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons sweet butter
1 small onion, diced
1 stalk celery, washed, diced
1 leek, white only, washed, diced
Salt and pepper
1 teaspoon curry powder
1 bay leaf
1/2 teaspoon dried thyme
2 quarts chicken stock
3 pounds fresh peas, shelled
1 cup creme fraiche
2 tablespoons chopped fresh mint

Steps:

  • In a soup pot melt butter and add onion, celery, leek, salt, and pepper. Cook vegetables for 5 minutes until translucent. Add curry powder and cook 2 minutes. In cheesecloth, combine bay leaf and thyme and tie to form an herb sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, boil, reduce heat, and simmer for 20 minutes. Add peas and simmer for additional 10 minutes.
  • Remove sachet of herbs and discard. With immersion blender, puree soup (or puree with care in batches in a conventional standing blender). Return soup and pot to heat, add creme fraiche, being careful not to allow soup to boil, reheat. Add mint and serve.

FRESH PEA SOUP WITH SHRIMP, BASIL AND MINT



Fresh Pea Soup With Shrimp, Basil and Mint image

Provided by Molly O'Neill

Categories     project, soups and stews, appetizer, side dish

Time 3h

Yield Six servings

Number Of Ingredients 14

1 medium onion, coarsely chopped
1 tablespoon sweet butter
4 cups fresh peas
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 cups chicken broth, up to 1 cup more for texture
1/2 cup heavy cream
2 tablespoons minced fresh mint
1 pound cooked shrimps, medium- size, cut in half lengthwise
1 cup basmati rice, cooked and cooled
1 teaspoon chili oil, plus more to taste
1 teaspoon fresh lemon juice
1/2 teaspoon salt, plus more to taste
2 heaping tablespoons minced fresh basil

Steps:

  • To make the soup, saute the onion in the butter. Add the peas, toss and season. Add the broth and simmer for 40 minutes. The peas should be barely tender. Cool. Add the cream and pass through a food mill. Adjust the texture with more chicken broth (or with milk) if necessary and adjust the seasoning. Stir in the mint and refrigerate for at least 2 hours.
  • To make the shrimp, toss all the ingredients together to combine well. Adjust the seasoning with salt and chili oil. Refrigerate for 1 hour.
  • To serve, ladle the soup into 6 bowls with a mound of the shrimp mixture in the center of each.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Use fresh peas. Fresh peas have a sweeter and more delicate flavor than frozen or canned peas, and they also cook more quickly.
  • If you can't find fresh peas, you can use frozen or canned peas. Just be sure to thaw the frozen peas before using them, and drain and rinse the canned peas.
  • Use a good-quality vegetable broth. The vegetable broth is the base of the soup, so it's important to use a good-quality broth that has a rich flavor.
  • Don't overcook the peas. Peas only take a few minutes to cook, so be careful not to overcook them, or they will lose their bright green color and delicate flavor.
  • Season the soup to taste. The amount of salt and pepper you add to the soup will depend on your personal preference, so be sure to taste the soup before serving and adjust the seasoning as needed.
  • Serve the soup hot or cold. This soup can be served hot or cold, so it's a great option for a summer picnic or a winter meal.

Conclusion:

This fresh pea and mint soup is a delicious and refreshing way to enjoy the flavors of spring. It's made with fresh peas, mint, and vegetable broth, and it's seasoned with salt and pepper. The soup is easy to make and can be served hot or cold, making it a great option for any occasion.

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