Green Pea and Mint Soup

Green Pea and Mint Soup

dakota kelly

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 40 m servings 337 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 712 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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...

Other stories that may interest you