Recipe courtesy of Danielle Alex

Spring Pea Soup with Mint

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
As a chef, peas have become one of my favorite spring ingredients. I love this soup because it’s super easy and tasty. As the weather gets warmer, I love keeping some on hand in the fridge and serving it chilled. It’s so refreshing. Hot or cold, this is the perfect spring soup!



  1. Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
  2. Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until  translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt, black pepper to taste and the boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes. 
  3. Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.  
  4. Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste. 
  5. Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.

Cook’s Note

Make it creamy, finish it with 1/4 cup of heavy cream or 3 tablespoons of unsalted butter. Make it naughty and top with crumbled bacon or crispy ham.