Chilled English Pea Soup with Extra Virgin Olive Oil
Cool, creamy, and bursting with vibrant flavor, this Chilled English Pea Soup with Extra Virgin Olive Oil is the perfect dish for warm-weather dining. Made with fresh English peas (or the convenience of frozen), sweet and earthy peas are paired with aromatic sautéed onions, garlic, and a touch of fresh mint for a delightful herbaceous kick. Blended to silky perfection and finished with heavy cream, this soup achieves a luxurious texture that contrasts beautifully with a drizzle of premium extra virgin olive oil. Served cold, it’s a refreshing appetizer or light lunch that highlights seasonal flavors while being surprisingly quick and easy to prepare. For an elegant, restaurant-quality presentation, garnish with additional mint leaves and watch your guests be wowed! Ideal for spring and summer, this simple yet sophisticated recipe is a must-try for any pea soup lover.
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Recipe Information
Ingredients
- 4 cups fresh English peas (shelled, or frozen peas)
- 4 cups vegetable stock
- 1 medium yellow onion (chopped)
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves (minced)
- 0.25 cup fresh mint leaves
- 0.5 cup heavy cream
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
Instructions
In a medium-sized pot, melt the butter over medium heat.
Add the chopped onion and sauté for 4-5 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the shelled fresh English peas (or frozen peas) and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 8-10 minutes, or until the peas are tender.
Remove the pot from the heat and stir in the fresh mint leaves.
Using an immersion blender or a standard blender (working in batches if necessary), puree the soup until completely smooth.
Stir in the heavy cream, salt, and freshly ground black pepper. Taste and adjust seasoning if needed.
Transfer the soup to the refrigerator and chill for at least 2 hours or until cold.
To serve, ladle the chilled soup into bowls and drizzle each with a small amount of extra virgin olive oil. Garnish with additional mint leaves if desired.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4694 mg | 204% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 67.3 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4235 mg | 90% | |
*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.
