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Spring Pea Soup with Mint
Spring Pea Soup with Mint
Photo: Liz Andrew/Styling: Erin McDowell

Pop quiz: What’s the best way to eat fresh peas from the farmers market (besides popping them directly into your mouth, of course)? Gently simmer them with aromatics and then blend them with every herb you can find to create this gorgeous, bright-green pea soup.

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6 servings

1 tablespoon extra-virgin olive oil, plus more for garnishing

3 leeks, thinly sliced

2 celery stalks, thinly sliced

2 garlic cloves, minced

6 cups fresh peas

4 cups chicken or vegetable broth

¼ cup parsley leaves, plus more for garnishing

¼ cup mint leaves, plus more for garnishing

¼ cup chopped chives, plus more for garnishing

¼ cup dill sprigs, plus more for garnishing

¼ cup heavy cream

Kosher salt and freshly ground black pepper

1. In a large pot, 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, 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 and then drizzle with olive oil and garnish with parsley, mint, dill and chives.

 

210 calories

7g fat

30g carbs

9g protein

11g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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