Pea and Mint Soup With Lemon Cream Recipe

Name: Pea and Mint Soup With Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; ½ cup coarsely chopped shallot; 1 teaspoon minced garlic; 4 cups fresh shelled peas (3 1/2 to 4 lb. unshelled) or 4 cups frozen peas; 2 cups homemade vegetable broth; 2 cups water; ½ cup chopped of fresh mint; kosher salt & freshly ground black pepper; 1 pinch granulated sugar (optional); ½ cup heavy cream; 12 medium lemon, finely grated zest

Servings: persons

2 tablespoons unsalted butter
½ cup coarsely chopped shallot
1 teaspoon minced garlic
4 cups fresh shelled peas (3 1/2 to 4 lb. unshelled) or 4 cups frozen peas
2 cups homemade vegetable broth
2 cups water
½ cup chopped of fresh mint
kosher salt & freshly ground black pepper
1 pinch granulated sugar (optional)
½ cup heavy cream
12 medium lemon, finely grated zest

1
Melt the butter in a 3- to 4-quart saucepan over medium heat.
2
Add the shallots and garlic and cook, stirring frequently, until both are soft, 6 to 8 minutes.
3
They shouldn't brown.
4
If they're cooking too fast, reduce the heat to medium low.
5
Add the peas, broth, half of the mint, and water.
6
Season with salt and pepper.
7
Bring to a boil, reduce the heat to medium low, and simmer vigorously until the peas are very tender, 8 to 10 minutes.
8
Puree the soup in a blender until smooth, working in batches and making sure to vent the blender by removing the pop-up center or lifting one edge of the top (drape a towel over the top to keep the soup from leaking).
9
Season with salt and pepper to taste.
10
If the peas aren't very sweet, stir in a pinch of sugar.
11
Pour the heavy cream into a medium bowl and whip it to soft peaks with a whisk.
12
Fold in the lemon zest and season to tase with salt and pepper.
13
Ladle the soup into serving bowls and top with a spoonful of the lemon cream.
14
Scatter the remaining mint over the soup and serve.
15
If you choose to serve it cold, chill it in the fridge but take it out 15 minutes before you serve.
16
Adjust seasoning if necessary.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, ½ cup coarsely chopped shallot, 1 teaspoon minced garlic, 4 cups fresh shelled peas (3 1/2 to 4 lb. unshelled) or 4 cups frozen peas, and more.

Yes, Pea and Mint Soup With Lemon Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pea and Mint Soup With Lemon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions