This pea and mint soup has been my favorite fast starter ever since I first made it on a warm spring afternoon. I discovered the combination when I had a surplus of peas from the market and a handful of mint growing on my windowsill. The result was unexpectedly bright and comforting at the same time. The peas give a naturally sweet vegetable base while the mint lifts the flavor, creating a stylish but simple first course that feels special yet surprisingly easy.

I often prepare this when friends stop by for a light meal because it comes together quickly and can be served hot or cold. The texture is silky when blended and the final touch of cream adds rounding without masking the fresh green notes. We first served this on a casual dinner where everyone remarked on how fresh and elevated it tasted despite the humble ingredients. It is the kind of dish that lives in the overlap between everyday ease and celebratory flavor.

Ingredients

• Peas: Use about 1 7/8 cups fresh or frozen peas. Look for bright green shelled peas or quality frozen peas such as birdseye which retain sweetness and color; frozen is convenient and consistent.
• Onion: One small onion, roughly chopped. A mild yellow or sweet onion works best; it provides a savory base without overpowering the pea sweetness.
• Olive oil: One teaspoon extra virgin olive oil for gentle sweating of the onion. Use a good quality fruity oil for aroma.
• Water: 1 2/3 cups lightly salted water. This creates the cooking liquid; use low sodium stock if you want extra depth instead of water.
• Mint leaves: Five fresh mint leaves. Choose tender young leaves and remove any woody stems for best texture and clean mint flavor.
• Cream: Two tablespoons heavy cream to finish. This adds silk and body; for a lighter option use half and half or a splash of plain yogurt.
• Espelette pepper: A pinch for gentle smoky heat and color; cayenne or paprika can be substituted if needed.
• Salt and black pepper: To taste. Season gradually and adjust after blending.

Instructions

Prepare the peas and onion:Shell fresh peas if using and roughly chop the onion. Place peas and chopped onion into a medium saucepan with one teaspoon olive oil. Add the lightly salted water so it just covers the vegetables. Use a 2 quart saucepan so there is room to simmer.Simmer gently:Bring the pan up to a simmer over medium heat. Once bubbling gently lower to maintain a steady simmer and cook for 10 minutes. The peas should soften and the onion become translucent. If using frozen peas, the same time is sufficient because they are usually partially cooked.Add mint and season:Tear the mint leaves and add them to the saucepan along with a pinch of Espelette pepper and a little black pepper. The mint will release its oils when heated making blending more aromatic. Taste the cooking liquid and add salt if needed.Blend until silky:Transfer the contents to a blender or use an immersion blender right in the pot. Blend until very smooth. For an extra refined texture push the puree through a fine mesh sieve using a spatula; this removes any grain and yields a perfectly silky finish.Finish with cream and serve:Return the strained puree to the saucepan if you sieved it. Stir in two tablespoons of cream and warm gently for 1 to 2 minutes without boiling. Adjust seasoning. Serve hot in warmed bowls or chill quickly in the refrigerator and serve cold as a refreshing starter.

Storage Tips

Cool the soup to room temperature no longer than an hour and transfer to airtight containers. In the refrigerator consume within two days for best color and flavor. For freezing portion into individual airtight freezer containers and freeze for up to three months. Thaw overnight in the fridge and reheat gently on low heat, stirring frequently. If the consistency thickens after chilling, whisk in a splash of water or warm stock to restore silkiness. Glass jars with tight lids or vacuum sealed bags work best for maintaining aroma and color.

Ingredient Substitutions

If you need to swap ingredients use frozen peas when fresh are out of season; they retain sweetness better than older fresh peas. For dairy free use two tablespoons full fat coconut milk or unsweetened almond cream instead of heavy cream; this changes the mouthfeel slightly and adds a subtle coconut note. Replace Espelette pepper with a very small pinch of cayenne or smoked paprika for different smoky or spicy profiles. If you want a lighter finish replace heavy cream with plain yogurt stirred in off heat to avoid curdling.

Serving Suggestions

Serve in shallow bowls with a drizzle of extra virgin olive oil and a small sprig of mint for garnish. It pairs beautifully with a warm crusty baguette and a simple green salad dressed with lemon vinaigrette. For a more composed starter add a spoonful of crème fraîche and a scattering of toasted pumpkin seeds for crunch. During warmer months serve chilled with a squeeze of lemon and a few micro herbs for an elegant chilled first course.

Cultural Background

This green soup is rooted in classic French styling where pureed vegetable soups highlight single fresh ingredients and are finished with a touch of cream. Variations of pea soups appear across Europe where spring peas herald the change of season. Adding mint is a traditional technique in some regional French kitchens to counterbalance sweetness and add aromatic lift. The dish is a modern interpretation that emphasizes minimalism and fidelity to fresh produce.

Seasonal Adaptations

In spring when peas are at their peak use fresh garden peas for the brightest flavor and consider adding a few young pea shoots for texture. Summer chilled versions are refreshing, served with a tiny cucumber salad. In autumn or winter swap some peas for shelled edamame and increase warming spices such as a pinch of white pepper or warm smoked paprika. Holiday variations include a swirl of truffle oil for an indulgent finish.

Meal Prep Tips

For easy meal prep cook twice the recipe and cool quickly then portion into single serving containers. Keep one portion chilled for the next day and freeze the rest. Reheat gently or serve chilled straight from the fridge. Label containers with date and reheating instructions. Use glass jars so you can reheat directly in a warm water bath for gentle thawing which preserves texture.

This pea and mint soup is one of those recipes that becomes a staple because it is fast, elegant, and endlessly adaptable. I hope you make it soon and find it as comforting and fresh as my family did on that first spring afternoon.