Pea Soup with Mint Oil

  • Servings : 10
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Last summer I enjoyed this perfect pea soup at a friend’s Tuscan Villa.  It can be served as a first course, but you will definitely ask for seconds…after you lick the bowl!


  • 1/2 Onion, chopped
  • 1 - 2 quarts Vegetable Stock
  • 4.5 - 5 Cups Frozen Peas
  • Sea Salt & Freshly Ground Black Pepper to taste
  • handful Fresh Mint
  • Olive Oil
  • Homemade Croutons for garnish
  • Minced Chives for garnish
  • 2 - 3 Tablespoons Butter


Step 1

Melt butter in 4 quart stock pot over low-med heat.

Step 2

Sweat onions in butter until translucent (about 5 minutes or so). Stir frequently to avoid burning.

Step 3

Add stock filling 2/3 of pot.

Step 4

Add peas and bring to a boil. Cook about 5 minutes (more if using fresh peas).

Step 5

Turn off heat. Once cooled, puree soup with immersion blender or in Vitamix until smooth.

Step 6

Drop mint in boiling water for a minute to blanch, then shock in ice water. Drain and dry mint.

Step 7

Blend mint in food processor and gradually add just enough olive oil to combine both ingredients. Be careful not to add too much oil.

Step 8

Ladle soup into bowl and garnish with mint oil, chives and croutons.

Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from British Chef Nicky J.

Short Cut: Make ahead of time and store in the refrigerator for up to 5 days.

Think Out of the Ice Box: Try using a little pesto instead of mint oil.


Recipe Type: , , Ingredients: ,
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