Rating: 4.14 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

prep:
5 mins
cook:
35 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

291 calories; protein 12g; carbohydrates 27.3g; fat 15.3g; cholesterol 42.7mg; sodium 706.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
08/07/2003
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 broth. Very easy! Read More
(17)

Most helpful critical review

Rating: 3 stars
03/28/2016
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 try again. Read More
(7)
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/07/2003
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 broth. Very easy! Read More
(17)
Rating: 5 stars
08/13/2006
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. Read More
(13)
Rating: 3 stars
03/28/2016
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 try again. Read More
(7)
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Rating: 4 stars
07/13/2009
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 sugar or even mint jelly in lieu. Read More
(4)
Rating: 4 stars
07/24/2018
minor changes will make it again Read More
Rating: 4 stars
05/14/2018
Cool and refreshing but a little thin. Maybe next time 1c of heavy cream instead of 2.5c milk? I was missing some "body". Read More
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Rating: 5 stars
10/11/2020
I used a cup of sour cream instead of milk but otherwise followed the recipe exactly. It´s delicious both hot and cold! Read More