📝 About This Recipe
This vibrant, silky-smooth soup is the ultimate celebration of spring, capturing the essence of a sun-drenched garden in every spoonful. By blanching fresh peas and infusing them with aromatic leeks and a whisper of cooling mint, we create a dish that is as visually stunning as it is refreshing. Perfect for elegant garden parties or a light summer lunch, this chilled masterpiece offers a sophisticated balance of natural sweetness and herbaceous brightness.
🥗 Ingredients
The Soup Base
- 5 cups Fresh or high-quality frozen peas (thawed if frozen)
- 2 tablespoons Unsalted butter (high-quality European style preferred)
- 2 pieces Leeks (white and light green parts only, finely cleaned and sliced)
- 1 piece Shallot (finely minced)
- 1 piece Garlic clove (smashed and peeled)
- 4 cups Vegetable stock (low sodium, chilled or room temperature)
- 1/2 cup Fresh mint leaves (packed, stems removed)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon White pepper (ground)
The Garnish and Finish
- 1/4 cup Crème fraîche (for drizzling)
- 2 tablespoons Extra virgin olive oil (fruity, high-quality finishing oil)
- 1/2 cup Fresh pea shoots (for decoration)
- 12 pieces Small mint leaves (the tiny ones from the top of the sprig)
- 2 pieces Radishes (shaved paper-thin for crunch)
👨🍳 Instructions
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1
Prepare an ice bath by filling a large bowl with cold water and two cups of ice cubes. This is crucial for locking in the vibrant green color of the peas.
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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 minced shallots to the pot. Sauté gently for 5-7 minutes until they are translucent and soft, but be careful not to let them brown, as this will dull the soup's color.
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4
Stir in the smashed garlic clove and cook for just 60 seconds until fragrant.
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5
Pour in the vegetable stock and bring the mixture to a gentle simmer over medium heat.
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6
Once simmering, add 4 cups of the peas (reserve 1 cup for texture later). Cook the peas for only 3-4 minutes—just until tender. Overcooking will turn them a muddy khaki color.
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7
Immediately remove the pot from the heat. Stir in the fresh mint leaves and the remaining 1 cup of peas. The residual heat will soften them while maintaining maximum brightness.
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8
Transfer the mixture to a high-speed blender in batches. Do not overfill the blender. Blend on the highest setting for at least 60-90 seconds until the texture is completely smooth and velvety.
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9
For a truly professional finish, pour the blended soup through a fine-mesh sieve into a clean bowl, using the back of a ladle to push the liquid through. Discard any remaining solids.
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10
Stir in the lemon juice, salt, and white pepper. Taste and adjust seasoning; cold soups often require a bit more salt than hot soups to make the flavors pop.
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11
Place the bowl of soup into the prepared ice bath and stir occasionally until it reaches room temperature, then cover and refrigerate for at least 3 hours, or until thoroughly chilled.
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12
When ready to serve, whisk the soup gently. Ladle into chilled shallow bowls.
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13
Garnish each bowl with a swirl of crème fraîche, a few drops of olive oil, shaved radishes, pea shoots, and tiny mint leaves. Serve immediately.
💡 Chef's Tips
To maintain the brightest green color, never boil the peas; a gentle simmer is all they need. If using fresh peas, blanch them for 2 minutes in boiling water and shock them in ice before adding to the leek base. Always blend the mint at the very end to prevent it from oxidizing and turning bitter. If the soup feels too thick after chilling, thin it with a tablespoon or two of cold stock or water until it reaches the consistency of heavy cream. Use white pepper instead of black pepper to keep the appearance of the soup pristine and fleck-free.
🍽️ Serving Suggestions
Pair with a crisp, dry Sauvignon Blanc or a chilled glass of Rosé. Serve alongside toasted sourdough crostini rubbed with a raw garlic clove. Accompany with a light crab or shrimp salad for a complete summer meal. Top with crumbled salty feta or goat cheese for a tangy contrast to the sweet peas. Serve in small glass shooters as a refreshing 'amuse-bouche' for a multi-course dinner.