Fresh Minted Pea Soup on

Fresh Minted Pea Soup

Course Soup
Cuisine Classic
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Tammy Blankenship


  • 1 tablespoons olive oil
  • 2 cups yellow onion chopped
  • 4 cups chicken or veggie stock
  • 5 cups fresh peas or 2 packages frozen peas 10 ounce
  • 2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 leaves small handful fresh mint
  • 1/2 cup creme fraiche or sour cream optional
  • 1/2 cup chives or scallions optional, chopped


  1. Heat the butter in a large saucepan.
  2. Add the leeks or onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
  3. Add the stock, increase the heat to high, and bring to a boil.
  4. Add the peas and cook for 3 to 5 minutes, until the peas are tender.
  5. Add mint leaves.
  6. Turn off the heat and add the salt and pepper.
  7. Puree the soup in a blender or with a immersion hand blender. (Make sure you allow heat out as to avoid the soup exploding.)
  8. Whisk in the creme fraiche and chives and taste for seasoning.