This pea and mint soup has been a tiny revelation in my kitchen — light, bright, and impossibly quick to pull together. I first made it on a sunny spring afternoon when fresh peas were peeking through farmers' market bins. The combination of sweet green peas and cool mint felt like sunshine in a bowl, and because it comes together in twenty minutes, it became my go-to starter for casual lunches and last-minute dinner guests. The texture is velvety thanks to a short blitz in the blender, while a splash of cream softens the edges and makes the mouthfeel indulgent without weighing the dish down.

I love that this recipe is forgiving: it works with frozen peas from the freezer as easily as with shelled garden peas, and you can serve it piping hot in winter or thoroughly chilled on a summer evening. Little details — using a good-quality olive oil, a tiny pinch of Espelette pepper, and adding mint at just the right moment — transform a few humble ingredients into something memorable. This soup has the perfect balance of vegetal sweetness, herbal lift, and a whisper of richness. Every time I make it I'm reminded of the first bowl I shared with a friend who declared it restaurant-worthy, and then asked for the recipe twice.

Ingredients

• Peas: 2 cups (about 10.6 oz) fresh or frozen peas. Fresh peas have a brighter, sweeter flavor when in season; frozen peas are a terrific, consistent alternative and often picked at peak ripeness.
• Onion: 1 small onion, roughly chopped (about 1/3 cup). I prefer a mild yellow or sweet onion — they soften quickly and add a gentle base note without overpowering the pea's sweetness.
• Olive oil: 1 teaspoon extra-virgin olive oil. Use a fruity, peppery oil you like because it will subtly influence the finish.
• Water: 1 2/3 cups water. This gives a light, clean broth; for more depth use low-sodium vegetable stock.
• Mint leaves: 5 fresh mint leaves, loosely packed. Spearmint or garden mint works best — fresh leaves are key for the herbaceous lift.
• Cream: 2 tablespoons heavy cream. Adds silkiness; for a dairy-free version use 2 tablespoons canned coconut milk or oat cream.
• Espelette pepper: A pinch for a warm, smoky lift. Substitute cayenne or ground black pepper if Espelette isn't available.
• Salt and black pepper: To taste. Sea salt or kosher salt helps the flavors sing; freshly cracked black pepper adds a final bite.

Instructions

Prepare the peas and aromatics: Shell the peas if using fresh ones; if using frozen, there's no need to thaw. Roughly chop the onion so it softens quickly. Place the peas and chopped onion in a medium saucepan with 1 teaspoon olive oil and 1 2/3 cups salted water (use a light hand with salt because you'll season again at the end). Bring to a simmer: Set the pan over medium heat and bring to a gentle simmer. As soon as tiny bubbles form around the edge, reduce the heat to medium-low and cook for about 10 minutes until the peas are tender and the onion is translucent — test a pea; it should mash easily against a fork. Add mint and blend: Remove the pan from the heat, add the fresh mint leaves and a small pinch of Espelette pepper. Working carefully, transfer the hot peas and liquid to a blender. Pulse first to avoid splattering, then blend on high until completely smooth and silky. If you prefer an extra smooth texture, pass the purée through a fine-mesh sieve back into the saucepan. Finish with cream and seasoning: Return the puréed soup to a low heat and stir in 2 tablespoons heavy cream. Warm gently — do not boil — and taste for seasoning. Add salt and freshly ground black pepper as needed. For a chilled version, cool to room temperature, cover, and refrigerate for at least 2 hours. Serve: Ladle into bowls and finish with a tiny drizzle of good olive oil, a few mint leaves for garnish, and an extra pinch of Espelette if desired. Serve hot or cold depending on the season and mood.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the soup is lightly seasoned, give it a quick taste before serving and adjust salt or pepper as needed. For freezing, cool completely, portion into freezer-safe containers leaving a little headroom, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop over low heat; add a splash of water or cream to revive the texture if it thickens. Avoid microwaving at full power — gentle reheating preserves the fresh green color and clean flavor.

Ingredient Substitutions

If you don't have fresh mint, try swapping 1 tablespoon of chopped fresh basil for a different but pleasant herbal note — basil gives a sweeter, pepperier profile. For dairy-free or vegan needs, replace heavy cream with 2 tablespoons canned coconut milk or unsweetened oat cream; the texture will be slightly different but still rich. Use low-sodium vegetable stock instead of water for added depth, or substitute half the water with a splash of dry white wine for a subtle acidity. If Espelette pepper is unavailable, a light pinch of cayenne or smoked paprika will provide warmth and complexity.

Serving Suggestions

Serve this as an elegant starter with crusty sourdough or a warm baguette and a smear of salted butter. For a light lunch, pair with a crisp green salad dressed with lemon vinaigrette and shaved radish. Garnish with a dollop of crème fraîche or a swirl of olive oil, a few mint leaves, and a scattering of microgreens for visual contrast. For a heartier meal, top each bowl with pan-seared scallops or a spoonful of goat cheese and serve alongside roasted new potatoes.

Cultural Background

Pea and mint combinations have long appeared in French and British cooking as a celebration of spring’s first vegetables. In France, light green purées and bisques showcase the season’s produce with modest seasoning and a focus on texture and clarity. This simple preparation highlights the vegetable's natural sweetness, while the mint provides a cooling herbal accent that nods to traditional English garden flavors. The dish is an example of how classical European cooking elevates humble ingredients through timing, balance, and technique.

Seasonal Adaptations

In spring, use freshly shelled peas for their bright, grassy sweetness; in late summer, add a handful of fresh young peas with a few blanched garden peas for variety. For autumn and winter, switch to frozen peas and deepen the flavor with a small diced potato added during simmering for added body. Around the holidays, a splash of truffle oil can add a luxe note for a special occasion. Adjust the mint quantity depending on herb intensity; younger spring mint tends to be milder and more forgiving.

Meal Prep Tips

Make a double batch and freeze individual portions for quick starters or light lunches. When preparing for a week of meals, store portions in shallow containers so they chill rapidly and maintain color. For packed lunches, keep garnishes separate — add fresh mint leaves, a drizzle of oil, or cream immediately before serving to keep the presentation bright. If you plan to serve chilled, make it the day before to let the flavors meld; warm versions are best made and served the same day.

Success Stories

Readers have told me they use this as a “spring panic” dish — when they need something elegant and fast. One friend served it at a baby shower and guests asked where she ordered it from. Another reader turned it into a chilled shooter-style amuse-bouche for a dinner party and loved the easy elegance. These small victories remind me that simple techniques and quality ingredients can feel celebratory without hours at the stove.

Whether you keep it classic or adapt it for dietary needs, this pea and mint soup is a small, bright dish worth returning to. It’s quick, forgiving, and always a pleasure to share.