Recipe courtesy of Gourmet Magazine

Minted Pea Soup

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  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: about 8 cups
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1 small onion

2 tablespoons unsalted butter

2 pounds fresh or frozen peas

5 cups chicken stock or low-salt broth

1 cup packed fresh mint leaves

1/2 cup heavy cream

1/2 cup plain yogurt

Salt and pepper


  1. Finely chop the onion. In a 4-quart heavy saucepan cook the onion in butter with salt, to taste, over moderately low heat, stirring occasionally until softened. Add the peas, 3 cups stock and simmer, covered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. In a blender puree soup in batches until very smooth, forcing each batch through a sieve into a large bowl. Whisk in cream, yogurt and salt and pepper, to taste. If serving soup cold, chill, covered. If serving soup hot, reheat, but do not let boil.;