Mint Pea Soup with Fresh Cream

The inspiration for this soup came while I was visiting my neighborhood Farmer’s Market several years back. The fresh mint was so beautiful and aromatic, it resembled a bouquet of fresh flowers. I decided to nix my usual ham-hock induced pea soup that weekend and create something that seemed more rich and enveloping. What transpired was nothing short of a masterpiece. And with mint hosting an array of health benefits, such as aiding in digestion, congestion, and fatigue, this soup has become an essential part of my recipe collection.

Mint Pea Soup

Mint Pea Soup with Fresh Cream

2 Tbs Extra Virgin Olive Oil

1 small onion diced

1 shallot diced

4 cups of low sodium chicken stock

1 16oz package of dried peas

2 Tbs of fresh mint leaves

1 Tbs of heavy cream

Salt and pepper to taste


In a large Dutch oven, cook onions and shallots in olive oil until soft and translucent, about 3-5 minutes. Add chicken stock, peas and fresh mint leaves. Bring to slow boil and then cover and simmer for 1 hour or until peas are tender. Using a hand held emulsion blender, blend soup until it reaches a smooth consistency (you may also transfer the soup to a blender, but do so in small batches as to not cause hot soup to “explode” in the blender). Add heavy cream and stir soup until silky and smooth. Add salt and pepper to taste. Serve.
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