Soma Sengupta Easter Recipes Spring Pea Soup a Great Start to
Celebrate the fresh flavors of spring with Soma Sengupta’s Easter-inspired Spring Pea Soup, a vibrant and creamy dish that’s the perfect way to start your seasonal feast. This recipe highlights the natural sweetness of fresh or frozen peas, balanced by aromatic garlic, delicate mint, and a splash of zesty lemon juice for brightness. A silky texture is achieved by blending the soup with a touch of luxurious heavy cream, while optional garnishes like crème fraîche and microgreens elevate its presentation. Ready in just 35 minutes, this velvety soup is ideal for Easter brunch or any spring gathering, offering a light yet satisfying start to your meal. Perfect keywords include “spring pea soup,” “Easter recipes,” and “quick seasonal soups.”
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups fresh or frozen peas
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 0.25 cup, chopped fresh mint leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons lemon juice
- 3 tablespoons (optional, for garnish) crème fraîche
- 0.25 cup (optional, for garnish) microgreens or pea shoots
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced yellow onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, taking care not to burn it.
Add the peas and vegetable stock to the pot, bringing the mixture to a boil.
Reduce the heat to medium-low and let the soup simmer for 10 minutes, allowing the peas to cook through and soften.
Remove the pot from heat and add the chopped fresh mint leaves, salt, and black pepper.
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and lemon juice, adjusting the seasoning with additional salt or pepper if needed.
Reheat the soup gently over low heat, taking care not to boil.
Serve the soup warm, garnished with a swirl of crème fraîche and a sprinkle of microgreens or pea shoots, if desired.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 3526 mg | 153% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 58.4 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3921 mg | 83% | |
*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.
