Minty Pea Soup | Midwest Living

Minty Pea Soup

Minty Pea Soup

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  • Makes: 8 servings
  • Yield: 4 cups
  • Hands On 35 mins
  • Total Time 5 hrs

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Don't mix this bright green soup up with its split pea cousin. Infused with minty flavor and served chilled, its a refreshing way to kick off a meal.


  • 3 cups chicken broth
  • 2 1/2 cups shelled fresh peas or frozen peas
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/4 cup lightly packed fresh mint leaves, slightly crushed
  • 1/2 cup light sour cream or plain yogurt
  • 4 fresh mint sprigs (optional)
  • Light sour cream or plain yogurt (optional)
  • Finely shredded lemon zest (optional)


  1. In a large saucepan, bring the broth, peas, salt and pepper to boiling. Reduce heat. Simmer, covered, 7 minutes. Add the 1/4 cup mint and simmer, covered, for 5 to 7 minutes more or until peas are very tender. Remove from heat; cool slightly.
  2. Working in batches if necessary, transfer the soup to a food processor or blender and puree until smooth, adding the 1/2 cup sour cream. (Or puree the soup and sour cream in the pot using an immersion blender.) Strain the soup through a fine-mesh sieve. Refrigerate, covered, for 4 hours or until chilled. Serve in chilled bowls or glasses. If you like, garnish with mint or sour cream.

Nutrition Facts

(Minty Pea Soup)

Servings Per Recipe 8, fiber (g) 3, chol. (mg) 6, carb. (g) 8, Thiamin (mg) 0, Fat, total (g) 2, vit. C (mg) 19, vit. A (IU) 502, pro. (g) 3, iron (mg) 1, sodium (mg) 372, cal. (kcal) 58, Riboflavin (mg) 0, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, sugar (g) 3, calcium (mg) 34, Trans fatty acid (g) 0, Potassium (mg) 170, Polyunsaturated fat (g) 0, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 0, Folate (µg) 34

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