Spring Pea Soup with Mint

Spring Pea Soup with Mint

Spring is the perfect season to use fresh farm peas and a blend of fresh herbs, such as dill, chives, parsley & mint. This gorgeous bright-green, nutritious and healthy Spring Pea Soup is easy to make with The Pan!

Servings: 6

Total Time: 20 minutes: 10 minutes to prepare & 10 minutes to cook.

What you’ll need to make the Spring Pea Soup with Mint: 

• 1 tbsp. extra-virgin olive oil
• 3 leeks - thinly sliced
• 2 celery stalks - thinly sliced
• 2 garlic cloves - minced
• 6 cups shelled fresh peas (or frozen)
• 4 cups chicken or vegetable broth
• 1/4 cup parsley leaves
• 1/4 cup mint leaves
• 1/4 cup chopped chives
• 1/4 cup dill sprigs
• 1/4 cup heavy cream
• Kosher salt
• Black Pepper

1. In The Pan, heat the olive oil over medium heat. Add the leek and celery; sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
2. Stir in the peas and mix well to combine. Add the broth and bring the soup to a simmer over medium-low heat. Cover and simmer for 20 minutes.
3. Add the parsley, mint, chives and dill to the soup, then remove the mixture from the heat and let it sit for 5 minutes.
4. Transfer the soup to the bowl of a food processor or blender and blend until smooth. Stir in the heavy cream; season with salt and pepper.
5. To serve, ladle the soup into bowls, drizzle with olive oil and garnish with parsley, mint, dill and chives.