EN DE FR ES PT IT
Cream of Pea Soup with Mint
Recipe

Cream of Pea Soup with Mint

Starter • France

This smooth pea and mint soup is quick to make, naturally sweet, and elegant enough for a French starter while staying wholesome and everyday-friendly.

Why smarter

Peas bring plant protein and fiber, while a small amount of crème fraîche adds creaminess without relying on heavy cream. Mint and lemon brighten the flavor so less salt is needed.

Chef tip

For the silkiest texture, blend very smooth and pass through a fine sieve. If using frozen peas, add them near the end to keep the soup vibrant green.

Soft line

Serve warm with a few mint leaves and a small swirl of crème fraîche for a simple, classic first course.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Olive oil 1.000 tbsp olive oil
2 1 small leek, white and light green parts only, thinly sliced 1.000 small leek White and light green parts
3 1 small onion, chopped 1.000 small onion
4 2 cloves garlic, minced 2.000 cloves garlic
5 Frozen peas (or fresh peas if in season) 500.000 g peas Frozen or fresh
6 Low-sodium vegetable stock 900.000 ml vegetable stock Low-sodium
7 Fresh mint leaves, plus extra to serve 20.000 g fresh mint Plus extra for garnish
8 Crème fraîche 4.000 tbsp crème fraîche To finish
9 Fresh lemon juice 1.000 tbsp lemon juice Adjust to taste
10 Fine sea salt 0.750 tsp salt To taste
11 Freshly ground black pepper 0.250 tsp black pepper To taste

Method

  1. Warm the olive oil in a medium pot over medium heat. Add the leek and onion with a pinch of salt and cook 6–8 minutes until softened but not browned.
  2. Add the garlic and cook 30 seconds until fragrant.
  3. Add the peas and vegetable stock. Bring to a gentle simmer and cook 5–7 minutes (just until peas are tender and bright green).
  4. Remove from the heat. Add the mint leaves and lemon juice. Blend until completely smooth using a blender or immersion blender.
  5. For an extra-silky velouté, pass the soup through a fine sieve back into the pot (optional).
  6. Return to low heat to warm through. Season with salt and black pepper, adjusting lemon if needed. Do not boil once blended to help keep the color fresh.
  7. Serve as a starter in warm bowls with a small swirl of crème fraîche and a few mint leaves.