Tested till perfect Spring Pea and Mint Soup
Spring Pea and Mint Soup
Photography by Jeff Coulson

Spring Pea and Mint Soup

This brilliant green soup welcomes spring to the table and is a refreshing start to an elegant dinner. The simple dollop of crème fraîche and garnish of chives really unites all the flavours in the bowl.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: April 2014

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 2 hours 30 minutes
  • Portion size 8 to 10 servings


  • 2 tbsp 2tbspbutter
  • 2 2leekleeks, (white and light green parts only), thinly sliced
  • 5 cups 5cupsfrozen peas
  • 1 pkg 1pkg(900 mL) sodium-reduced chicken broth, or vegetable broth
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cuppacked fresh mint leafmint leaves
  • 1/2 cup 1/2cupcreme fraichecreme fraiche
  • 3 tbsp 3tbspfinely chopped fresh chives
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In Dutch oven or heavy-bottomed saucepan, melt butter over medium heat; cook leeks, stirring occasionally, until softened, about 5 minutes.

Stir in peas, broth, 2 cups water, salt and pepper; bring to boil. Reduce heat and simmer until peas are soft, about 10 minutes. Stir in mint.

In blender, in batches, purée soup until smooth. Transfer to airtight container; refrigerate until chilled, about 2 hours.

Make-ahead: Refrigerate for up to 24 hours.

Ladle into bowls; spoon crème fraîche onto soup. Sprinkle with chives.

Nutritional Information per each of 10 servings: about

cal 134 pro 5g total fat 7g sat. fat 5g
carb 12g dietary fibre 3g sugar 4g chol 26mg
sodium 411mg potassium 111mg


calcium 3 iron 11 vit A 27 vit C 15
folate 22
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