This cold minty spring pea soup is quick and easy to make and totally delicious. Plus it looks absolutely beautiful. If fresh peas are out of season, you can substitute frozen, just make sure there’s no sugar added to them.

6 servings

7 ingredients

20 min prep

  • 1 tablespoon butter
  • 4 scallions, white and pale green parts only, sliced
  • 2 sprigs mint, washed
  • 2 pounds fresh peas, shelled, or frozen peas
  • 6 cups good quality unsalted chicken stock
  • ½ cup of cream or buttermilk (optional)
  • 2 sprigs mint, leaves stripped and chopped, for garnish

  1. In a heavy bottomed pot, melt the butter over medium-low heat. When it has melted and stopped foaming, add the chopped scallions. Sauté until they have softened.
  2. Add the whole mint sprigs and sauté for a couple of minutes then add the peas and salt to taste. Add the stock and cook until the peas are just soft and bright green, this will go fast for frozen peas. Remove the mint sprigs and blend until the soup is completely smooth. Check for seasoning and add cream or buttermilk, if using.
  3. Let the soup chill in the fridge for at least 2 hours. Serve cold with chopped mint.

Chef Tips

This soup can be made both with or without the liquid dairy element – it’s delicious either way.

Nutrition Facts (per serving)

Calories: 247; Fat: 1g; Saturated Fat: 6g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Carbohydrates: 25g; Sugar: 9g; Fiber: 8g; Protein: 14g; Sodium: 247mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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