Green Pea Soup

Description

This classic British-style green pea soup is a celebration of simplicity. Sweet fresh peas simmered with onion, potato, and fresh mint produce an almost magical natural creaminess without any heavy cream needed—just blend it up. Light yet deeply satisfying for spring or summer dining.

Ingredients

• 600 g fresh English peas (shelled), or 2½ cups frozen green peas (no need to thaw)
• 1 large onion, peeled and coarsely chopped
• 2 medium white potatoes (about 350 g), peeled and cubed small
• 4 sprigs fresh mint, plus extra for garnish
• 2 cloves garlic, minced
• 4 cups vegetable broth or chicken stock
• 2 tbsp butter or olive oil
• 1 tsp salt, plus more to taste
• ½ tsp freshly ground white pepper
• Squeeze of lemon juice (optional)
• Crusty bread for serving

Instructions

1. Melt the butter in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook gently for 6–8 minutes until soft and translucent, stirring occasionally. Do not brown it—you want sweetness, not caramel.
2. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the cubed potatoes, fresh peas, mint sprigs (whole), and season with salt and white pepper. The potatoes will help thicken the soup naturally as they break down.
4. Pour in the broth to just cover everything. Bring to a boil, then reduce heat and simmer gently for 15–20 minutes until both the potatoes and peas are very tender and starting to fall apart.
5. Remove from heat and discard the whole mint sprig stems (the leaves have already melted into the soup). Let cool slightly, just enough so the blender won't explode from steam pressure.
6. Blend until completely smooth using an immersion blender right in the pot, or carefully transfer in batches to a countertop blender starting on low speed. This is where it becomes gloriously creamy.
7. Return blended soup to the pot if you used a regular blender. Taste and adjust seasoning with more salt, white pepper, or a bright squeeze of lemon juice if you want to lift the sweetness.
8. Ladle into bowls and serve with crusty bread for dipping. A swirl of cream, a drizzle of good olive oil, or chopped extra mint make elegant garnishes.

Notes

• If the soup is too thick after blending, thin it with more warm water or broth until you reach your desired consistency.
• For extra richness without cream, stir in 2–3 tablespoons of crème fraîche or sour cream at the end.
• This soup tastes even better the next day as the mint and pea flavors deepen overnight. Reheat gently over low heat.
• You can swap half the peas for tender spinach for a deeper, earthier flavor and extra iron.
• Frozen peas work perfectly here—peas flash-frozen at peak ripeness are often sweeter than "fresh" store-bought pods that have sat around.