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Pea and Mint Soup

This pea soup using frozen peas is sure to delight your house guests.

Learn how to make cold soup with this always-classic and tasty idea. This cold pea and mint soup is easy-to-make and will add a refreshing taste to your meal. The flavors of simple peas, mint, and yummy extras like leeks and lemon combine to make this a meal-maker. Plus, this is a pea soup recipe that uses frozen peas, making it easy to whip up last-minute. 
From the Chef: When I'm serving a fancy, multi-course dinner, I like to serve a palate-cleansing soup in between big courses, and this Pea and Mint Soup is one of my go-to favorites. If you grow your own mint, now's the time for it to shine!
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Homemade Soup Recipes: 103 Easy Recipes for Soups, Stews, Chilis, and Chowders Everyone Will Love.


Preparation Time5 min

Cooking Time20 min


  • 1 tablespoon unsalted butter
  • 1 large leek, chopped, white and light green parts only
  • 2 cups chicken stock or broth
  • 2 tablespoons lemon juice
  • 2 sprigs of mint leaves
  • 1 teaspoon chopped chives
  • 1 pound frozen baby peas
  • Sea salt and black pepper to aste
  • 1/4 cup creme fraiche, for garnish
  • 1 tablespoon heavy cream, for garnish
  • Chopped chives, for garnish


  1. In a medium pot, melt the butter over medium-high heat. Add the leek and cook for 1 to 2 minutes.

  2. Add the stock, lemon juice, mint leaves, and chives. Bring to a boil.

  3. Add the peas, return to a boil, and then simmer for 5 minutes.

  4. Turn off the heat and let the soup cool for 5 to 10 minutes.

  5. Remove the mint stems with a slotted spoon. Place the soup in a blender or use an immersion blender and puree until smooth.

  6. Season with sea salt and pepper. Serve hot or cold. If serving cold, chill in the fridge for 1 hour.

  7. To garnish the soup, mix the creme fraiche with the cream, then dollop on top of the soup, swirl it around, and top it with some chopped chives.

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