This pea and mint soup has been a go-to when I want something quick, bright, and comforting. I first made it on a spring afternoon when the farmers’ market was overflowing with bright green peas and fragrant mint; the combination was so lively that I started making it whenever peas were in season. What I love most is the texture — a velvety puree that still tastes clean and vegetal — and the cooling lift from the mint that keeps a spoonful from feeling heavy. It’s one of those recipes that makes weekday lunches feel a little celebratory.

I usually prepare it in about 20 minutes from start to finish, which makes it perfect for last-minute company or a light starter before a larger meal. It’s flexible enough to be served hot straight from the pan, or chilled and refrigerated ahead of time for a picnic or buffet. My family’s favorite moment is the first spoonful: the sweetness of the peas, the gentle bite of onion, and the whisper of cream and Espelette pepper. Each spoonful brings back that first spring day at the market.

Ingredients

• Peas: Use about 2 cups of fresh or frozen shelled peas (roughly 10.5 ounces). Frozen peas are an excellent, reliable option — look for brands that flash-freeze at peak ripeness.
• Onion: One small onion (about 1/2 cup finely chopped). Choose a sweet or yellow onion for balance; a red onion will make the flavour sharper.
• Olive oil: One teaspoon of extra-virgin olive oil for a light sauté that adds depth without masking the pea flavour.
• Water: About 1 2/3 cups of salted water (use low-sodium broth if you prefer extra depth).
• Fresh mint: Five fresh mint leaves — young, bright leaves work best. Mint lifts the sweetness and keeps the soup bright.
• Cream: Two tablespoons of heavy cream for silkiness. For a lighter option, use plain yogurt or a splash of milk.
• Espelette pepper: A pinch for gentle warmth; cayenne or crushed red pepper can be substituted sparingly.
• Salt and pepper: To taste — adjust after blending so you don’t over-salt the pot.

Instructions

Prepare the peas and aromatics: Shell fresh peas if needed, or measure frozen peas straight into a bowl. Finely chop one small onion — about 1/2 cup — so it softens quickly. Place the peas and chopped onion in a medium saucepan, drizzle with 1 teaspoon of olive oil, then add about 1 2/3 cups of salted water (or low-sodium vegetable broth). The onion adds a savory backbone that balances the sweetness of the peas. Simmer until tender: Bring the pot to a gentle simmer over medium heat. Once simmering, lower to medium and cook for 10 minutes. You want the peas tender enough to puree smoothly — they should be bright green and easily pierced with a fork. If using frozen peas, they’ll often need slightly less time; start checking at 6–8 minutes. Add mint and blend: Tear the 5 mint leaves and add them to the pot along with a pinch of Espelette pepper. Using an immersion blender, blend directly in the saucepan until completely smooth. If you prefer a silkier texture, pour the mixture into a countertop blender and blitz until velvety. Hold back a spoonful of peas before blending if you want a slightly textured finish. Finish with cream and seasoning: Stir in 2 tablespoons of heavy cream and taste for seasoning. Add salt and freshly ground black pepper as needed. Reheat gently if serving warm; if chilling, cool to room temperature, then refrigerate for at least 1 hour. The cream rounds the flavour and adds a luxurious mouthfeel without overpowering the peas. Serve and garnish: Ladle into warm bowls or chill and serve in cold bowls with a drizzle of olive oil, a few torn mint leaves, and a tiny sprinkle of Espelette pepper or flaky sea salt for texture.

Storage Tips

Store the soup in airtight containers in the refrigerator for up to 3 days. Use shallow containers to cool quickly and preserve colour. To freeze, transfer into freezer-safe containers leaving a 1-inch headspace for expansion; freeze for up to 3 months. Thaw overnight in the refrigerator and rewarm gently on the stove over low heat, whisking in a splash of water or cream to restore silkiness if it thickens. Avoid boiling after adding cream — warm slowly to maintain texture and prevent separation.

Ingredient Substitutions

If you don’t have heavy cream, substitute plain full-fat yogurt (stirred in off the heat) for a tangier finish or use a splash of milk for a lighter option. For a dairy-free version, use unsweetened coconut cream or a neutral, unsweetened plant-based creamer and increase the mint slightly to keep brightness. If Espelette pepper is unavailable, use a tiny pinch of cayenne or smoked paprika for a different, pleasing background note. Frozen peas are a perfectly fine substitute for fresh and often offer better consistency out of season.

Serving Suggestions

Serve warm with a drizzle of extra-virgin olive oil, torn mint leaves, and flaky sea salt or a few croutons for crunch. For a heartier meal, pair with warm goat cheese tartlets or crusty bread and a small green salad. Chilled, it’s delightful in small glasses as an amuse-bouche at a dinner party; garnish with a tiny dollop of crème fraîche or a few pea shoots for an elegant touch. The soup’s vibrant colour pairs beautifully with white wines like a dry Sauvignon Blanc.

Cultural Background

The combination of peas and mint has strong roots in European, particularly French and British, cooking where fresh peas are celebrated in spring. In French bistro cooking, light puréed vegetable preparations are used as elegant starters — simple, seasonal ingredients highlighted with restrained seasoning. The use of a little cream and a bright herb like mint is a hallmark of this culinary approach: respect for the ingredient’s natural flavour with minimal adornment.

Seasonal Adaptations

In spring, use fresh market peas and abundant mint; in summer, chill the soup and serve alongside a tomato salad. In autumn, swap some peas for a smaller portion of sweet green peas blended with roasted cauliflower to extend the idea into cooler months. For a winter twist, use frozen peas and add a small roasted shallot for deeper flavour. During holidays, scale up and serve in small shot glasses as a refreshing interlude between richer courses.

Meal Prep Tips

Make a double batch and portion into 1-cup containers for quick lunches; refrigerate and grab a container to warm gently on the stove or enjoy cold. Keep garnishes separate until serving — torn mint, croutons, and a drizzle of olive oil stay freshest when added at the last moment. Re-blend briefly after reheating to restore a velvety texture if needed. Label containers with date and reheating instructions for easy use through the week.

Whether you serve it hot from the stove or chilled with a garnish, this pea and mint preparation is endlessly adaptable and always inviting. Give it a try the next time you find fresh peas — and don’t be surprised if it quickly becomes one of your easiest, most-requested starters.