Chilled Pea and Mint Soup
In short: A vivid green, lightly sweet soup of peas, spinach and fresh mint, blended silky smooth and served ice cold with lemon. It takes about 22 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 12 min
- Resting
- 3 h
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 140 kcal
Peas and mint is one of those pairings that simply works, and it makes a pretty chilled soup for warm weather. The peas cook for only three minutes so they keep their sweetness and bright color, mint goes in at the end, and cooling the soup quickly over ice stops it from turning dull. A squeeze of lemon sharpens the flavor. It is made with frozen peas, so it is just as good in winter as in summer.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 30 seconds.
- Pour in the stock and bring to a boil. Add the peas and spinach and cook for about 3 minutes, just until the peas are bright green and tender. Scoop out 2 tablespoons of the cooked peas and set them aside for serving.
- Take the pot off the heat and add the mint. Blend immediately until very smooth, about 2 minutes. For a velvety texture, press the soup through a fine sieve.
- Set the pot in a larger bowl of ice water and stir for about 10 minutes, until the soup is cool. Stir in the lemon zest, lemon juice, salt and pepper.
- Cover and chill for at least 3 hours. Taste, adjust the salt and lemon, and thin with a little cold water if needed.
- Serve in chilled bowls, topped with mint leaves, the reserved peas and a drizzle of olive oil.
Tips
- Cooling the soup quickly over ice keeps the green color bright. Slow cooling in a hot pot turns peas olive.
- The soup is also good hot. Serve it right after blending, gently warmed, with a spoonful of coconut yogurt or an extra drizzle of olive oil.
Questions and answers
Can I use fresh peas for this soup?
Yes. Use 450 g (3 cups) shelled fresh peas, which is about 1 kg (2.2 lb) in the pod, and cook them for 4 to 6 minutes. Frozen peas are often sweeter than peas that have sat in the store.
Can I serve pea and mint soup hot?
Yes. Skip the chilling and serve it warm right after blending. Do not boil it again, or the color and fresh mint flavor will fade.
How long does chilled pea soup keep?
It keeps for 3 days in the fridge. The color dulls after the second day, but the flavor stays good. Stir before serving.
How long does it take to make Chilled Pea and Mint Soup?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Chilled Pea and Mint Soup?
About 140 kcal per serving, with 7 g of protein, 19 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 140 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 19 g |
| Fat | 4 g |
| Fiber | 7 g |
| Sugar | 7 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
