Minted Pea Soup

Bright, smooth, and impossibly green — this minted pea soup is ready in just 15 minutes and works beautifully warm or chilled.

Instructions

1. Sauté the shallot: Heat a splash of olive oil in a medium saucepan over medium heat. Add the diced shallot and cook for 4–5 minutes until soft.
2. Add the broth and bring to a boil.
3. Add the peas (fresh or frozen). Simmer for 3–4 minutes — just enough to heat through and keep the vivid green colour.
4. Add the mint: Strip the leaves from the stalks, add to the pan, and remove from heat immediately.
5. Blend until completely smooth. For an extra silky result, pass through a fine sieve.
6. Season with salt, white pepper, and a squeeze of lemon. Reheat gently if needed.
7. Serve with a swirl of cream and a few fresh mint leaves.

Tips

• Don't overcook the peas — speed is the key to a vivid green soup.
• Also delicious served chilled in summer.