Chilled Canned or Fresh Pea and Mint Soup
Cool, refreshing, and bursting with vibrant flavors, this Chilled Canned or Fresh Pea and Mint Soup is the perfect summer starter or light lunch. Made with sweet peas—whether fresh from the garden or straight from a can—this effortlessly creamy soup is elevated with a touch of heavy cream, invigorating fresh mint, and a bright splash of lemon juice. Sautéed shallots add depth, while gentle simmering locks in the peas’ natural sweetness. Blended to velvety smoothness and chilled with ice cubes, this soup is ideal for hot days when you need something light and cooling. It’s quick to prepare, taking just 25 minutes from start to finish, and can be made ahead for effortless entertaining. Garnish with a drizzle of olive oil and fresh mint for a dish that’s as visually stunning as it is delicious! Perfectly seasoned and endlessly versatile, it’s a must-try addition to your collection of chilled soup recipes.
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Recipe Information
Ingredients
- 4 cups Canned or fresh peas
- 3 cups Vegetable broth
- 0.5 cups Fresh mint leaves
- 0.5 cups Heavy cream
- 2 small Shallots
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 6 pieces Ice cubes
Instructions
In a medium pot over medium heat, heat the olive oil until shimmering.
Peel and finely chop the shallots, then sauté in the olive oil until soft and translucent, about 3-4 minutes.
Add the peas (canned or fresh) and vegetable broth to the pot. If using canned peas, drain them first.
Bring the mixture to a gentle simmer and cook for 7-8 minutes, or until the peas are tender.
Add the fresh mint leaves to the pot, and cook for an additional 1-2 minutes to soften the leaves slightly.
Remove the pot from the heat and let the soup cool for 5-10 minutes.
Transfer the soup to a blender, working in batches if necessary, and blend until completely smooth.
Strain the blended soup through a fine mesh sieve or cheesecloth into a clean bowl to remove any solids.
Stir in the heavy cream, salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.
Add the ice cubes to the soup and stir until chilled, then remove any unmelted ice before serving.
Transfer the soup to the refrigerator for at least 30 minutes to chill further, or serve immediately garnished with a sprig of fresh mint and a drizzle of olive oil.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5922 mg | 257% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 42.4 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2988 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
