Minty Pea Soup

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Minty Pea Soup

Delicious warm or chilled, this minty pea soup is a summertime staple!


  • 3 tablespoons unsalted butter

  • 1 medium onion, chopped

  • 4 cups low-sodium vegetable broth, divided

  • 6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed

  • 1/4 cup fresh flat-leaf parsley leaves

  • 1/4 cup fresh mint leaves

  • Kosher salt, freshly ground pepper

  • 1/4 cup crème fraîche or sour cream

  • 2 tablespoons heavy cream or water

  • Chopped fresh chives (for serving)


  1. Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.

  2. Remove pot from heat. Add parsley, mint, and the remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if the soup is too thick, until smooth. Season soup with salt and pepper.

  3. Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over. 


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