Fresh Pea Soup with Mint

Fresh Pea Soup with Mint Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
This super-easy soup is especially good with fresh peas from the garden or farmers' market, but you can also use pre-shelled ones from the store. For a lusciously creamy texture, purée the soup for several minutes.


Serves 4 (makes 6 cups) (serving size: 1 1/2 cups)
Total time: 40 Minutes

Recipe from


Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 404
Caloriesfromfat 61 %
Protein 15 g
Fat 27 g
Satfat 6.2 g
Carbohydrate 29 g
Fiber 9.6 g
Sodium 1077 mg
Cholesterol 15 mg


2 tablespoons butter
1 cup chopped onion
1 1/4 teaspoons kosher salt, divided
1 qt. reduced-sodium chicken broth
4 cups shelled fresh peas
3/4 cup packed mint leaves, divided
1/4 cup extra-virgin olive oil
1/2 cup toasted sliced almonds


1. Melt butter in a large saucepan over medium heat. Add onion and 1 tsp. salt and cook until tender and translucent, stirring often, about 5 minutes. Add broth and bring to a boil over high heat, then add peas and cook just until tender, about 4 minutes.

2. Meanwhile, set aside 1/4 cup tiny mint leaves. Whirl remaining 1/2 cup mint, the oil, and remaining 1/4 tsp. salt in a food processor until mint is very finely chopped.

3. Purée soup in a blender, working in batches, until very smooth, about 3 minutes per batch.

4. Ladle soup into bowls, drizzle with mint oil, and sprinkle with almonds and reserved mint leaves.

Stephanie Spencer,


May 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note