The Recipes

Spring Pea and Mint Soup

Peas and mint are a classic combination, and with the abundance of fresh peas right now, I just couldn't resist.  This soup is equally good chilled or served warm.  It's your call depending on the day.

Spring Pea and Mint Soup


- 1/4 onion, diced
- 1 garlic clove, minced
- 1 c. fresh peas
- 1-1 1/2 c. vegetable stock
- 1/4 c. mint, a few leaves reserved for garnish
- salt
- pepper
- olive oil

Heat 1 T. of olive oil in a pot.  Add the onion, season with salt, and let it soften for 5-6 minutes.  Add the garlic and stir for a minute longer, then add the peas.  Stir and let the oil coat the peas. Season again with salt and pepper and add the stock.  Bring it to a simmer, then add the mint and let it simmer for 20 minutes.

Puree the soup with either an immersion blender or a counter top blender.  Return to the pot and heat through.  Ladle the soup into bowls.  Garnish with the remaining mint leaves and a drizzle of oil.