Creamy Spring Pea Mint

The first time I made this soup was during a rainy April afternoon when the farmers market had just started carrying those precious first peas of the season. Something about their vibrant green color felt like rebellion against the gray sky outside, and I bought way more than I needed just to keep that color in my kitchen. My roommate walked in mid-blitz and asked if I was making something for St. Patrick's Day, but once she tasted it, she understood this was something entirely different and wonderful.

I served this soup at my first dinner party in my new apartment, feeling nervous about everything from the table setting to the timing. My friend Sarah took one sip, closed her eyes, and said it tasted like something her grandmother used to make in her garden in England, which might have been a polite exaggeration but still made my whole week. Now it's become my go-to recipe whenever I need to remind myself that simple ingredients treated with care can create something magical.

Ingredients

• 2 tablespoons unsalted butter: Butter creates a richer flavor base than olive oil for this delicate soup, helping the onion and garlic mellow into sweetness without any harsh edges
• 1 medium yellow onion, finely chopped: Yellow onions have just the right balance of sweetness and bite, and fine chopping ensures they disappear into the silky texture without any distracting chunks
• 2 cloves garlic, minced: Fresh garlic adds subtle depth without overwhelming the delicate pea flavor, and mincing it finely prevents any raw, spicy bites in the finished soup
• 4 cups fresh or frozen green peas: Fresh peas are sublime when in season, but honestly, frozen peas work beautifully here and are often sweeter since they are picked and frozen at peak ripeness
• 3 cups vegetable broth: A quality broth makes all the difference here, so use one you actually enjoy drinking on its own since it provides the foundational flavor
• 1 cup whole milk: Whole milk adds just enough creaminess without making the soup too heavy, letting the pea flavor shine through while creating that luxurious texture
• 1/4 cup crème fraîche: The tang of crème fraîche balances the sweet peas beautifully and adds a silky richness that cream alone cannot achieve
• 1/2 cup fresh mint leaves, packed: Fresh mint is absolutely essential here, as dried mint would taste dusty and sad, and the amount might seem generous but it's what makes the soup sing
• Salt and freshly ground black pepper: Taste and adjust carefully at the end, as the crème fraîche will mellow the seasoning and peas need a bit more salt than you might expect

Instructions

Melt the butter and soften the onion:

In a large saucepan over medium heat, let the butter foam and settle, then add the chopped onion and cook for 4 to 5 minutes until it's translucent and fragrant but not browned or colored at all

Add the garlic:

Stir in the minced garlic and cook for just 1 minute, watching carefully and stirring constantly so it softens and releases its aroma without taking on any golden color that would affect the soup's bright green hue

Warm the peas:

Add the peas to the pan and cook for 2 minutes, stirring occasionally, which helps remove any raw edge and develops their natural sweetness

Simmer with broth:

Pour in the vegetable broth and bring everything to a gentle simmer, then cook for 8 to 10 minutes until the peas are completely tender and can be easily mashed against the side of the pan

Add the mint:

Remove the pan from the heat completely, stir in the fresh mint leaves, and let everything sit for a couple minutes so the mint can release its oils without losing its bright, fresh flavor to heat

Purée until smooth:

Use an immersion blender directly in the pan, or work in batches with a countertop blender, puréeing until the soup is completely smooth and silky with no visible bits remaining

Add creaminess and reheat:

Return the soup to the pan if you used a countertop blender, then stir in the milk and crème fraîche and gently reheat over low heat until warm but never boiling, which could cause the dairy to separate

Season generously:

Taste the soup and season with salt and pepper, keeping in mind that the crème fraîche and milk have mellowed the flavors, so the soup will need a bit more salt than you might expect

Garnish and serve:

Ladle the vibrant green soup into bowls and swirl a spoonful of extra crème fraîche on top of each portion, then finish with fresh mint leaves and a grind of black pepper

Save

Last spring, I made a double batch of this soup for a potluck and watched it disappear within minutes, with three different people asking for the recipe before they even finished their bowls. There is something universally comforting about this soup that brings people together, maybe because it tastes like hope and renewal and all the good things that come with warmer weather.

Making It Your Own

I have discovered that adding a handful of fresh basil along with the mint creates an even more complex herbal flavor that works particularly well with the natural sweetness of the peas. Sometimes I throw in a small Yukon Gold potato with the peas for extra body without making the soup heavy or starchy, which is perfect if I am serving it as a main course rather than a starter.

The Texture Secret

After puréeing the soup, I always pass it through a fine-mesh sieve for the silkiest texture possible, which takes an extra minute but makes such a difference in the final eating experience. This step removes any remaining bits of pea skins or onion pieces, resulting in a luxurious, velvety consistency that feels elegant and refined.

Serving Suggestions

This soup is incredibly versatile and can be served hot, warm, or chilled depending on the weather and your mood. Chilled, it becomes the perfect refreshing start to a summer dinner party, especially when served in small portions as an elegant first course.

• Crisp bread or crostini makes an excellent accompaniment for soaking up every last drop
• A simple green salad with lemon vinaigrette complements the creamy texture without competing with the fresh flavors
• Light white wines like Sauvignon Blanc or Grüner Veltliner highlight the herbs and create a perfect pairing

Save

Hope this bright green beauty finds its way to your table soon and brings a little spring into your kitchen, no matter what the calendar says.

Recipe Questions & Answers

→ What is the best way to cook the peas?

Simmer fresh or frozen peas gently in vegetable broth until tender, about 8-10 minutes, to preserve their sweetness and color.

→ How can I make this dish vegan?

Replace butter with olive oil, use a non-dairy milk alternative, and swap crème fraîche for vegan crème fraîche or coconut yogurt.

→ Can this blend be served cold?

Yes, chilling the soup offers a refreshing option that's perfect for warmer days or as a starter.

→ What herbs complement the flavors here?

Fresh mint leaves add a bright, clean note that balances the natural sweetness of peas and the creaminess of the base.

→ What kitchen tools are needed to prepare this dish?

A large saucepan, knife, chopping board, immersion or countertop blender, and a ladle are essential for easy and efficient preparation.