Pea soup with mint cream

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.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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