Minted Pea Soup
British minted pea soup is a bright, smooth soup of peas, softened leek or onion, stock and fresh mint, finished with cream only if desired.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Melt the butter and soften the leek gently without browning.
- 2
Add the stock, bring to a simmer, then add the peas and cook only 3–5 minutes so they remain bright.
- 3
Add most of the mint and blend until very smooth.
- 4
Pass through a sieve for a refined texture if desired.
- 5
Season with salt, pepper and a small squeeze of lemon. Stir in optional cream without boiling hard.
- 6
Serve hot, or chill quickly and serve cold with the reserved mint.
Cook notes
Tips
Do not overcook peas or the colour and fresh flavour fade.
Add mint near the end.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate for up to 2 days.
- Reheat gently and do not boil after adding cream.
Substitutions
- Spring onion can replace leek.
- Omit cream for a lighter soup.
What to Serve With
- Crusty bread
- Crème fraîche
- A cheese scone
Common Mistakes
- Boiling peas too long turns them dull.
- Adding too much mint makes the soup bitter.
Recipe FAQ
What makes this Minted Pea Soup traditional?
Peas and fresh mint are the dominant flavours; the soup should stay green and fresh rather than stew for a long time.
Can I prepare Minted Pea Soup ahead?
Chill it promptly and refrigerate for up to 2 days, adding cream when reheating.
Kitchen tools
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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