This bright pea and mint soup has been a small ritual in my kitchen for years, the kind of recipe I pull out whenever I want something fast, satisfying, and impossibly fresh. I discovered this combination on a damp spring morning when the market dazzled with tender peas and fragrant mint; the flavors were so pure and complementary that I made the pot twice that day. The texture is silk-smooth yet light, a contrast between the sweet snap of peas and the cooling lift of mint. Whether spooned into bowls on a chilly evening or served chilled as a starter at a summer lunch, it always disappears quickly. I love how forgiving this preparation is. With just a handful of pantry staples and a blender, you can achieve a restaurant-quality result without fuss. The cream adds a whisper of richness, taming the vegetal edge of peas while letting their natural sweetness shine. I often think of the first time I served it to guests: they asked for more before they finished their first bowl. For cooks who prefer clear steps and honest ingredients, this is one of those few dishes that rewards small effort with big smiles.

Ingredients

• Fresh or frozen peas (2 cups): Use sweet garden peas when in season for the best flavor; if using frozen, choose a high-quality brand and thaw slightly. Peas provide natural sweetness and body.
• Small onion (1): A small yellow or sweet onion brings a gentle aromatic base—avoid strong red onions as they can overpower the delicate pea flavor. Finely chop for even cooking.
• Olive oil (1 teaspoon): A light extra virgin oil adds a savory note and helps sweat the onion without browning; use a fruity brand like Colavita or O-Live for balance.
• Water (1 2/3 cups): Use filtered water or a light vegetable stock if you want extra depth; keeping the liquid light preserves the vibrant green color.
• Mint leaves (5 leaves): Fresh spearmint or peppermint can be used—spearmint is more traditional and subtle. Reserve one leaf for garnish if serving chilled.
• Cream (2 tablespoons): Heavy cream or half-and-half will both work; cream adds silkiness and rounds the flavors. For a lighter version, substitute plain yogurt (see substitutions).
• Espelette pepper (pinch): This smoky, mild chili powder is optional but adds a warm lift. Substitute freshly ground black pepper if unavailable.
• Salt and pepper: Sea salt or kosher salt to taste; finish with freshly ground pepper.

Instructions

Prepare the peas: If you’re using fresh peas in the pod, shell them first and rinse briefly. For frozen peas, measure 2 cups and allow them to sit at room temperature for 5 minutes so they separate slightly—this helps them heat evenly and keeps the soup bright green. Chop the onion: Peel and roughly chop one small onion. You don’t need a fine dice because you’ll puree the mixture, but even pieces cook more quickly and evenly. Use a sharp knife to avoid bruising the onion and releasing too much sulfurous juice. Sweat the aromatics: Place a medium saucepan over medium heat, add 1 teaspoon of olive oil, and add the chopped onion and peas. Pour in 1 2/3 cups of water (or light vegetable stock). Bring to a gentle simmer—do not boil vigorously—and cook for about 10 minutes until the peas are tender and the onion is translucent. Add mint and season: Remove the pan from the heat and stir in the mint leaves and a pinch of Espelette pepper or freshly ground black pepper. Taste for salt and adjust; mint can lose intensity if overcooked, so it’s added at the end before blending. Blend until silky: Transfer the soup to a blender in batches if needed, or use an immersion blender in the saucepan. Blend until completely smooth and velvety, watching for steam if using a counter blender. If the texture is too thick, add a splash more water or stock to reach your preferred consistency. Finish with cream and serve: Return the soup to the pan over very low heat and stir in 2 tablespoons of cream. Warm gently—do not boil. Adjust seasoning and serve hot, or chill quickly in an ice bath and refrigerate for a cool starter. A drizzle of olive oil and a mint leaf make a simple garnish.

Storage Tips

Cool the soup to room temperature before refrigerating to prevent condensation and dilution. Store in a sealed glass jar or airtight container and use within 3 days for best flavor and color. For longer storage, freeze in portions using freezer-safe containers or heavy-duty bags; leave a little headspace as liquids expand. To reheat, thaw overnight in the refrigerator, then warm gently on low heat, stirring occasionally. If the texture has separated slightly, whisk in 1 teaspoon of cream or a splash of water to recombine.

Ingredient Substitutions

If you prefer a lighter finish, substitute the cream with plain Greek yogurt—temper the yogurt by stirring a spoonful of the hot soup into it before mixing it back in to avoid curdling. For a dairy-free option, use full-fat coconut milk for a different but pleasant richness. If you don’t have Espelette pepper, a touch of smoked paprika or a grind of black pepper works well. For more herbaceous depth, swap half the mint for a small handful of fresh basil for a slightly sweeter note.

Serving Suggestions

Serve hot in warmed bowls with a swirl of cream and a sprig of mint for contrast. For a chilled presentation, pour into small glasses as an amuse-bouche and garnish with a dot of crème fraîche and microgreens. This soup pairs beautifully with grilled shrimp or a lemony goat cheese salad. For a heartier option, add a spoonful of cooked barley or farro to the bowl to transform it into a light meal.

Cultural Background

Green pea soups have long been a staple across Europe, with variations from the simple spring soups of France to heartier pease pottages in Northern Europe. The pairing of mint with peas is classically French, where fresh herbs are used to lift vegetal flavors without masking them. This preparation reflects a modern take on those traditions: quick, bright, and focused on freshness rather than heavy enrichment.

Seasonal Adaptations

In spring, use fresh garden peas and a generous amount of mint for the most vibrant result. In cooler months, frozen peas deliver dependable sweetness—consider adding a small potato or leek to broaden the body if you prefer a warmer, more comforting texture. For a festive twist, add a few blanched fava beans and top with lemon zest at the end of winter to mimic early-spring brightness.

Meal Prep Tips

Make a double batch and freeze individual portions for quick lunches. Store chilled in single-serving jars and grab one for a fast starter or light dinner; the flavor holds well because the seasoning is simple. If packing for work, keep the garnish separate and add it just before serving to maintain visual appeal. Reheat slowly and stir to maintain the silky texture.

This pea and mint soup is one of those recipes I return to again and again. It’s simple, forgiving, and always feels just right whether you’re celebrating the start of spring or seeking a quick, nourishing bowl. I hope it finds a comfortable spot in your regular rotation as it has in mine.