Chilled pea and mint soup 28.01.2009

We’ve made this heaps in recent times – we tend to have most of the ingredients on hand, and it’s magnificent for summer nomming. The first time I made it was for a family reunion-type occasion, and we served it in little glasses – just a couple of mouthfuls per person, but a nice standing-around starter. It’s more or less a Nigella recipe, with some small adjustments.


  • 1.25 litres vegetable stock
  • Stalks from a bunch of mint
  • A few mint leaves
  • 1 tablespoon dried mint
  • 500gm frozen baby peas (the nieces eat these still-frozen by the handful. and I’ve taken it up too)
  • olive oil
  • 3 spring onions, chopped
  • salt and pepper
  • small tub of sour cream


Steep the mint stalks and dried mint in the stock for half an hour (in some kind of jug).

Heat the oil in a large saucepan, and add the spring onions; cook until a bit soft and then stir in the peas (there's no need to defrost them beforehand). Cook until the peas are soft, and then add the stock to the saucepan, minus the mint stalks.

Cook for around 20 minutes, then blend or process and season to taste.

Stick it in the fridge until it's nice and cold (particularly if it happens to be 43 degrees outside), and then serve with a dollop of sour cream and a some chopped mint leaves on top. With regards to the dollop of cream: I find it's best to warm it up a bit with some vigourous stirring, so that it doesn't break up into nasty little lumps on contact with the cold soup, but rather can be stirred ribbon-like throughout (Nigella uses a blender to combine soup and cream, but I think that's just too much washing up).

File under summer soup vegetarian

Download a print-friendly PDF

Virginia makes web things and food things. Mainly bread. Oh, bread.

Sorry, comments are not available on this post.


Noms Elsewhere