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Green Pea and Mint Soup

Rated as 4 out of 5 Stars
103

"This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served."
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Ingredients

1 h 40 m servings 291
Original recipe yields 4 servings

Directions

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  1. Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  2. Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  3. Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

Nutrition Facts


Per Serving: 291 calories; 15.3 27.3 12 43 707 Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The soup was somewhat thin, but very refreshing with a minty flavor. Instead of the whipping cream, I put a dollop of fat-free sour cream on top. I'll make this again, but will half the milk and...

Most helpful critical review

This was certainly inexpensive and easy to make but I found the mint flavour overpowering. I served it hot with warm crusty rolls. Maybe when it's cool it tastes different? Not sure if I will ...

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The soup was somewhat thin, but very refreshing with a minty flavor. Instead of the whipping cream, I put a dollop of fat-free sour cream on top. I'll make this again, but will half the milk and...

We made a double batch of this soup for an appetizer for my parents-in-law and grandparents-in-law, and uncle. Everybody loved it and asked for the recipe.

This was certainly inexpensive and easy to make but I found the mint flavour overpowering. I served it hot with warm crusty rolls. Maybe when it's cool it tastes different? Not sure if I will ...

105 in Amarillo yesterday and this soup was perfect paired with a chilled garden vegetable sandwich prepared on hearty dark pumperknickel. Though I have no sweet tooth, I recommend a bit more su...

minor changes, will make it again

Cool and refreshing, but a little thin. Maybe next time 1c of heavy cream instead of 2.5c milk? I was missing some "body".