This Sweet Pea and Mint Soup is a soup that welcomes Spring with open arms. It’s vibrant green hue is on par with the rich, fresh flavors in this vegetable soup.
Post Contains Affiliate Links. Read my full disclosure HERE
Post originally from 4/16/10, Pictures updated 2/8/19
Spring has sprung!!!! I love the freshness of spring. I love the new beginnings of it all. It is hard not to feel happy in spring with everything waking up from a long winter. Maybe you don’t love it, if you have allergies, but I love everything in bloom. It just makes me happy.
Well, a few weeks ago I was listening to Martha Stewart Living Radio (on Sirius) and I was getting hungry! During the segment they were discussing a local restaurant. Chef Marjorie Druker, on there talking about her soup restaurant in Brookline, The New England Soup Factory. It was fun hearing about a place that is just a few miles away from me. Ummm, how have I not been before?!?!
When chefs go on Martha Steward Living Radio, they share with their stories of becoming a chef, working in kitchens, their restaurant, and some of their awesome recipes. Chef Druker shared her recipe for Sweet Green Pea Soup with Fresh Mint. Her description of it made it sound so wonderful. I wanted to make it immediately.
To me nothing sounds more like spring that Sweet Green Pea Soup with Fresh Mint. The ingredients, the color, the flavor… everything is spring like to me. I jumped at the chance to make this last night so I picked up the ingredients at lunch. Then I had to count down until I got home to make some yummy soup.
I do have to disclose that Chef Druker’s recipe calls for fennel but I forgot it in my grocery shopping adventures. Of course, you should always try a recipe as the chef dictates, but I had to do with out. I’m really happy with out the soup turned out, so I still think it’s a winner. However, if you would like to try the recipe with the fennel, as well other soup recipes, then check out the New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup by Chef Druker.
The Sweet Pea and Mint Soup comes together so easily, and I bet that you actually have most of the ingredients right on hand. It will come together in a pinch, and it’s great if you’re pinching pennies too as it’s affordable. Frozen peas are affordably priced, and they often go on sale. Healthy, easily to make, and affordable- that’s a triple threat. Plus, I love that it only gets better with time too. I enjoyed it for a few lunches after I made it and it only got better and better as the flavors melded together.
If you are using a blender, then only fill it HALF WAY. The heat from the soup makes it get extra agitated when it’s blended and can pop the lid right off the blender. Yes, even with you holding it down with a kitchen towel. So take the time and do small batches, or you and your kitchen might be wearing hot soup. And that’s no fun.
I served the soup with plain greek yogurt, but if you want you came make a few swaps to change the soup to be vegetarian or vegan. Skip the cream and use more stock, substituting the butter with oil, and using a vegan version of Worcestershire or substituting it with dash of soy sauce. These are simple changes to make for the soup so that it can be enjoyed by everyone from meateater to vegan. And I bet everyone will be licking t
Welcome spring with a big bowl of this Sweet Pea and Mint Soup. It’s comforting and cozy in its warmth, but fresh with happy spring flavors with the peas and mint. I bet you’ll be licking your bowl clean!
More Yummy Soups
Suggested Products
Sweet Pea and Mint Soup
This Sweet Pea and Mint Soup is a soup that welcomes Spring with open arms. It's vibrant green hue is on par with the rich, fresh flavors in this vegetable soup.
Ingredients
- 4 tablespoons salted butter
- 1 1/2 cup of onions or spring onions (if you can find them)
- 2 peeled all-purpose potatoes diced small
- 2 cloves fresh garlic
- 5 cups low sodium chicken broth
- 2 pounds frozen peas
- ¼ cup fresh mint leaves and additional for garnish
- 1 cup of light cream
- 1 teaspoon Worcestershire sauce
- Kosher salt and black pepper
- Crème Fraiche or greek yogurt for garnishing (optional)
Instructions
- In a large stockpot melt the butter and add the onions, garlic and potatoes and sauté for 15 minutes.
- Add the chicken broth and bring to a boil. Turn down slightly and cover and cook until the potatoes are tender. Remove from the heat.
- Add in the frozen peas and fresh mint and puree with a hand blender or blender until very smooth.
- Add the heavy cream, Worcestershire sauce and seasonings and puree until completely blended.
- Place mixture back onto the stove top and cook an additional 5 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 302Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 294mgCarbohydrates: 32gFiber: 7gSugar: 10gProtein: 14g
That soup looks like a perfect dish to celebrate spring because the green is so vibrant and pretty. I don’t like fennel either, and I always feel somewhat guilty about my dislike of that flavor. It’s nice to find other people who don’t like it either. 🙂