Minty Pea Soup

Ingredients for Minty Pea Soup

• 3 tablespoons unsalted butter

• 1 medium onion, chopped

• 950ml low-sodium vegetable broth, divided

• 1450ml shelled fresh peas (from about 2.7kg pods) or frozen peas, thawed

• 1/4 cup fresh flat-leaf parsley leaves

• 1/4 cup fresh mint leaves

• Kosher salt, freshly ground pepper

• 60ml crème fraîche or soured cream

• 2 tablespoons double cream or water

• Chopped fresh chives (for serving)

Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 475ml broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.

Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.

Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.