Spring Pea and Mint Soup with Lemon Cream
A light and refreshing side dish soup featuring sweet spring peas and fresh mint, finished with a tangy lemon cream swirl. Perfect for a quick stovetop lunch side that celebrates seasonal flavors.
Ingredients
Check ingredients as you go.
- Soup Base
- Lemon Cream
- Seasoning
Let’s make it
Soup Base
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent and fragrant, about 5 minutes.
Soup Base
Add fresh peas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until peas are tender, about 15 minutes.
Soup Base
Remove pot from heat. Add fresh mint leaves to the soup, then purée the mixture using an immersion blender until smooth and creamy. Season with salt and black pepper to taste.
Lemon Cream
In a small bowl, whisk together heavy cream and lemon juice to create the lemon cream. Adjust lemon juice for desired tanginess.
Serving
Ladle the soup into bowls and drizzle each serving with lemon cream. Optionally garnish with a few mint leaves for presentation. Serve immediately.
Tips & notes
Use fresh peas for the best flavor, but frozen peas can be used in a pinch. Adjust lemon juice amount in the cream to balance the soup's sweetness and tanginess.
Saving it for later
Store leftover soup and lemon cream separately in airtight containers in the refrigerator for up to 3 days. Shake or stir lemon cream before serving.
Reheating
Gently reheat soup on the stovetop over low to medium heat, stirring frequently to avoid scorching. Do not boil, and add a splash of water or broth if it becomes too thick. Add lemon cream after reheating, as it should not be boiled.
