📝 About This Recipe
This vibrant, silky soup is the ultimate celebration of spring, capturing the essence of garden-fresh peas at their peak sweetness. Infused with aromatic leeks and a cooling burst of fresh peppermint, it offers a sophisticated balance of earthy and bright flavors. Served chilled, it is an elegantly refreshing starter that proves simple, seasonal ingredients can create a truly luxurious dining experience.
🥗 Ingredients
The Soup Base
- 4 cups English Peas (fresh shelled or high-quality frozen petite pois)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 cups Vegetable Stock (low-sodium, chilled)
- 1 clove Garlic (smashed)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/4 teaspoon White Pepper (ground)
The Aromatics & Finish
- 1/2 cup Fresh Mint Leaves (packed, stems removed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 cup Crème Fraîche (for richness and garnish)
- 2 tablespoons Extra Virgin Olive Oil (fruity, high-quality finish)
For Garnish
- 1 handful Micro-greens or Pea Shoots (for a professional touch)
- 2 pieces Radishes (shaved paper-thin)
- 4-6 small pieces Fresh Mint Sprigs (tiny leaves for the center)
👨🍳 Instructions
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1
Prepare an ice bath by filling a large bowl with cold water and ice cubes; set aside for later to shock the soup.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat until it begins to foam.
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3
Add the sliced leeks and a pinch of salt. Sauté gently for 5-7 minutes until soft and translucent, ensuring they do not brown.
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4
Add the smashed garlic clove and cook for another 60 seconds until fragrant.
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5
Pour in the vegetable stock and increase the heat to medium-high, bringing the liquid to a gentle simmer.
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6
Add the peas to the simmering stock. If using fresh peas, cook for 3-4 minutes; if using frozen, cook for only 2 minutes until bright green and tender.
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7
Immediately remove the pot from the heat. Stir in the fresh mint leaves and the lemon juice.
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8
Transfer the mixture to a high-speed blender in batches. Do not overfill the blender, and hold the lid down with a towel to prevent splashes.
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9
Blend on high speed for at least 60-90 seconds until the soup is completely smooth and aerated.
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10
While blending, slowly drizzle in the extra virgin olive oil to emulsify the soup, giving it a glossy sheen.
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11
For a truly professional texture, pour the soup through a fine-mesh sieve (chinois) into a clean metal bowl.
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12
Place the metal bowl into the prepared ice bath and stir occasionally until the soup is chilled. This preserves the vibrant green color.
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13
Once chilled, whisk in 1/4 cup of the crème fraîche and season with salt and white pepper to taste.
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14
Cover and refrigerate for at least 2 hours to allow flavors to fully meld before serving.
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15
Ladle into chilled bowls. Garnish with a swirl of the remaining crème fraîche, shaved radishes, pea shoots, and a tiny sprig of mint.
💡 Chef's Tips
To maintain that electric green color, never overcook the peas; as soon as they are tender, they must be cooled. If using frozen peas, do not thaw them beforehand—toss them straight into the simmering broth to preserve their texture. When blending hot liquids, always start on the lowest speed and gradually increase to avoid pressure build-up. If the soup feels too thick after chilling, thin it with a tablespoon or two of cold stock or water until it reaches a heavy cream consistency. Always taste for salt right before serving, as cold temperatures can dull the perception of saltiness.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Sparkling Rosé. Serve alongside toasted sourdough crostini rubbed with a raw garlic clove. Accompany with a light crab or shrimp salad for a complete summer lunch. A drizzle of basil-infused oil on top adds another layer of herbal complexity. For a vegan version, substitute the butter with olive oil and use coconut cream or cashew cream instead of crème fraîche.