Recipe courtesy of Curtis Aikens

Chilled Pea Soup with Fresh Mint

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  • Total: 3 hr 50 min
  • Prep: 20 min
  • Cook: 3 hr 30 min
  • Yield: 6 servings
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1 cup leek, minced

2 tablespoons unsalted butter

3 cups hot vegetable stock

3 cups fresh peas (about 3 pounds unshelled)

1/2 teaspoon sugar

Salt to taste

1 cup heavy cream

1/2 cup fresh mint, minced, or to taste

Mint sprigs for garnish


  1. In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.