Pea soup with mint cream

Pea soup with mint cream

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Fresh pea soup is a taste of summer – make it spectacular with a dollop of lime mint cream.


  • 25g/1oz butter
  • 2 banana shallots, finely chopped
  • 400g/14oz peas
  • 350ml/12fl oz chicken stock or vegetable stock
  • 150ml/5fl oz double cream
  • salt and freshly ground black pepper
  • 1 lime, zest only
  • 2 tbsp mint, finely chopped

Preparation method

  1. Heat a pan until hot, then add the butter and shallots and fry over a low heat for 2-3 minutes, until the shallots have softened but not coloured.

  2. Add the peas and stock and bring to the boil. Reduce the heat and simmer for 2-3 minutes.

  3. Allow the soup to cool for a few minutes, then carefully pour into a food processor and blend to a smooth purée. Return the soup to the saucepan.

  4. Add 110ml/4fl oz of the cream, and season well with salt and freshly ground black pepper.

  5. Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed.

  6. Spoon the soup into serving bowls and add a spoonful of the lime and mint cream to the middle.

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James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4