Spring Pea Soup with Mint

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.

To keep this soup from tasting one-note, it starts with lots of aromatics—here, leeks, celery and garlic. You could substitute onion or shallot for the leeks, but since they’re in season in the spring, why not take advantage of their mellow, delicate flavor? Any mix of soft herbs will work, but we’re partial to the combination of parsley, mint, dill and chives. Basically, the only non-negotiable is the peas.

Skillet Pasta with Summer Squash, Ricotta and Basil


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 shelled fresh peas

4 cups chicken or vegetable broth (store-bought or homemade)

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, 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.

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