Spring Pea Soup
by
Carla Hall
A bright, fresh spring soup that comes together in minutes — light, vibrant, and packed with sweet pea flavor.
Prep Time:
10 Minutes
Cook Time
10 Minutes
Serves:
4 Servings
Level:
Beginner
2 tablespoons unsalted butter
1 small onion, thinly sliced
3 cups chicken or vegetable stock
1 teaspoon kosher salt
¼ teaspoon white pepper
2 cups frozen baby peas, thawed
2 tablespoons heavy cream
1 tablespoon fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1 teaspoon lemon zest
2 teaspoons lemon oil
Fresh mint + peas for garnish
Ingredients
Step 1: Melt butter in a saucepan over medium heat. Add onions and cook until soft and translucent.
Step 2: Add stock, salt, and pepper. Bring to a boil, then reduce to a simmer.
Step 3: Reserve a small portion of peas for garnish.
Step 4: Transfer mixture to a blender with peas, cream, parsley, mint, and lemon zest. Blend until smooth.
Step 5: Strain through a fine mesh sieve for a silky texture (optional).
Step 6: Return to pot and gently reheat.
Instructions
Garnish with peas, mint, lemon zest, and lemon oil before serving.