This pea and mint soup has been a little ritual in my kitchen for years, a dish I reach for when I want something light but deeply satisfying. I first discovered this combination on a spring evening when fresh peas were piled high at the farmer's market. The color alone stopped me in my tracks, and the first spoonful — sweet peas brightened by cool mint and rounded with a bit of cream — became an instant memory. It is one of those recipes that feels both rustic and refined: simple pantry ingredients elevated by timing, texture, and balance. I usually make this when friends are coming over for a quick starter or when I want an elegant lunch that doesn’t demand hours at the stove. It works beautifully hot in late winter when you crave something comforting, and it is equally delicious iced in summer when you want something chilled and fresh. The texture should be silky without being heavy, and the mint should whisper rather than shout. Over the years I’ve learned that the quality of the peas, the fineness of the blend, and the timing of the cream addition are the small details that make this soup sing.

Ingredients

• Peas: 2 cups fresh or frozen peas (about 300 g). Fresh peas will be sweetest in spring; frozen peas are a perfectly fine, convenient substitution and keep that vibrant color.
• Onion: 1 small onion, roughly chopped (about 3 ounces). A sweet or yellow onion adds depth; finely dice if you prefer no bite in the final texture.
• Olive oil: 1 teaspoon extra-virgin olive oil. Use a good-quality, fruity oil to give a subtle background richness without masking the peas.
• Water: 1 2/3 cups water (about 400 ml). Use filtered water or a light vegetable stock if you want a slightly richer base.
• Mint: 5 fresh mint leaves plus extra for garnish. Choose bright green, unblemished leaves for the clearest flavor; spearmint or garden mint both work well.
• Cream: 2 tablespoons heavy cream. Adds silkiness and carries the flavors; for a lighter version use half-and-half or plain Greek yogurt stirred in off the heat.
• Espelette pepper: A pinch of Espelette pepper (or a pinch of smoked paprika or cayenne). Adds a warm, gentle heat and complexity.
• Salt and pepper: To taste. Sea salt and freshly cracked black pepper give the best finishing lift.

Instructions

Prepare the peas and aromatics: Shell the peas if using fresh ones. Roughly chop the small onion so it cooks quickly and evenly. Place the peas and onion in a medium saucepan, add the teaspoon of olive oil, and pour in the water — enough to just cover the vegetables. If you prefer a richer base, substitute an equal amount of light vegetable stock. Give it a pinch of salt to start. Simmer gently: Bring the pan to a gentle simmer over medium heat. Once simmering, reduce the heat to medium-low and cook for 8 to 10 minutes until the peas are tender and the onion is translucent. Watch the pot closely: a vigorous boil will leach the bright green color and make the peas dull. The goal is a soft texture without overcooking. Add mint and season: Remove the pan from the heat and stir in the mint leaves along with a pinch of Espelette pepper or your chosen substitute. The residual heat will release the mint oils without turning them bitter. Taste for seasoning and adjust salt and pepper now; seasoning before blending helps the flavors integrate. Blend to a silky texture: Use an immersion blender directly in the saucepan, or transfer the contents in batches to a countertop blender. Blend until completely smooth and bright green. If the soup seems too thick, add a tablespoon or two of warm water to reach your desired consistency. Hold back a couple of peas if you like small, textured bits in the finished bowl. Finish with cream and serve: Stir in the 2 tablespoons of heavy cream off the heat to preserve color and emulsify the texture. Adjust seasoning with a final pinch of salt and a light grind of black pepper. Serve hot, or chill completely and serve cold; garnish with a small mint leaf and a drizzle of olive oil.

Storage Tips

Cool the soup to room temperature within two hours of cooking, then transfer to airtight containers and refrigerate for up to 48 hours. For longer storage, portion into freezer-safe containers leaving a little headspace and freeze for up to three months. Reheat gently on the stovetop over low heat, stirring frequently; avoid boiling, which dulls color and can separate the cream. If serving chilled, cool rapidly by placing the container in an ice bath and then refrigerate until well chilled.

Ingredient Substitutions

If you need to make swaps, frozen peas are the easiest substitute for fresh; they maintain color and sweetness. Replace heavy cream with half-and-half or plain Greek yogurt (stir the yogurt in off the heat) for a lighter version. If you prefer no dairy, use full-fat coconut cream, but expect a subtle coconut note. Espelette pepper can be swapped for a pinch of smoked paprika or cayenne to vary heat and smokiness.

Serving Suggestions

Serve the soup in shallow bowls with a drizzle of extra-virgin olive oil and a small mint leaf for garnish. For texture contrast, add a spoonful of crème fraîche, a few crispy peas sautéed in olive oil, or a grating of lemon zest. Pair with crusty bread, warm goat cheese toasts, or a light salad. This also makes a refined starter for a multi-course meal, especially when paired with simple grilled fish or a roasted vegetable main.

Cultural Background

Bright pea soups have a long place in European cooking, particularly in French and British springtime menus where fresh peas are a seasonal highlight. The addition of mint is a classic pairing in French bistro cooking, providing a cool herbaceous counterpoint to the peas' natural sweetness. This style of soup recalls simple country cooking elevated by timing and good ingredients, a hallmark of regional French gastronomy where freshness and technique shine.

Seasonal Adaptations

In spring, use fresh peas and add a hint of lemon juice for brightness. In summer, chill the soup and serve with cucumber ribbons for extra refreshment. In cooler months when fresh peas are scarce, use good-quality frozen peas and consider stirring in a tablespoon of butter at the end for extra richness. For holiday menus, serve small shooter glasses of chilled soup garnished with smoked salmon or a seared scallop for a celebratory touch.

Meal Prep Tips

Make a double batch and freeze individual portions for quick lunches or elegant starters on short notice. For the cleanest texture, blend in batches and strain through a fine sieve if you prefer absolutely smooth soup. Store garnishes separately — toasted seeds or herbs — so they remain fresh and crisp when you serve. Label containers with the preparation date and a reheating note to keep your week organized.

This pea and mint soup is an invitation to celebrate seasonal ingredients and simple techniques. Whether you serve it warm on a crisp evening or chilled at a sunny lunch, it’s a small bowl that brings a lot of pleasure to the table. Make it your own by adjusting herbs, cream levels, and garnishes, and enjoy sharing it with friends and family.