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Chilled Sweet Pea Soup with Mint and Cream

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 30 mins
Total time 1 hr

Makes 1 1/2 qt.

We love this bright, minty soup because it adds a pop of spring color to the buffet. Make it up to 48 hours ahead of time.


  • 2 tablespoons butter
  • 3 medium leeks (white and light green parts only), rinsed, drained, and chopped
  • 1 (32-oz.) container reduced-sodium chicken broth
  • 1 (16-oz.) package frozen sweet peas
  • 1/4 cup chopped fresh mint leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup sour cream
  • 2 tablespoons fresh lemon juice
  • Garnish: sliced chives

How to Make It

  1. Melt butter in a large saucepan over medium-low heat. Add leeks, and cook, stirring occasionally, 6 to 8 minutes or until tender. Stir in chicken broth, and increase heat to high. Bring to a boil. Add peas, and cook, stirring occasionally, 3 minutes or until peas are tender. Remove from heat, and stir in mint, salt, and pepper.

  2. Process pea mixture, in batches, in a blender or food processor until smooth. Transfer mixture to a bowl, and whisk in 1/2 cup sour cream. Season with salt and pepper, and pour into 2-oz. glasses. Chill 30 minutes to 1 hour. Whisk together lemon juice and remaining sour cream, and dollop on each serving.