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Mary Berry Pea and Mint Soup Recipe
Saim Thour

Mary Berry Pea and Mint Soup

A light, vibrant, and creamy British soup made with sweet garden peas, fresh mint, onion, and vegetable stock, finished with cream for a silky smooth texture and refreshing flavour.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 People
Course: Soup
Cuisine: british
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 25 g butter or 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 1 garlic clove crushed
  • 500 –750g frozen peas or petit pois
  • 800 ml–1 litre vegetable stock or chicken stock
  • 10 –12 fresh mint leaves or a small bunch
  • 75 –100ml double cream or crème fraîche
  • 1 tbsp lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste

For Garnish

  • Swirl of cream
  • Fresh mint leaves
  • Drizzle of olive oil
  • Crusty bread or croutons

Method
 

  1. Heat the butter or olive oil in a large saucepan over medium heat.
  2. Add the chopped onion and cook until soft and translucent.
  3. Stir in the crushed garlic and cook for 1 minute.
  4. Add the peas and pour in the vegetable stock.
  5. Bring to a gentle boil and simmer until the peas are tender and bright green.
  6. Add the fresh mint leaves and remove from the heat.
  7. Blend until completely smooth using a hand blender or countertop blender.
  8. Return the soup to low heat and stir in the cream or crème fraîche.
  9. Add the lemon juice and season with salt and black pepper.
  10. Warm gently without boiling.
  11. Serve hot or chilled with a swirl of cream and fresh mint.

Notes

  • Avoid overcooking the peas to preserve their bright green colour.
  • Add the mint at the end for the freshest flavour.
  • For a vegan version, use olive oil and coconut milk or oat cream.
  • Freeze without the cream for the best texture.
  • Blend through a fine sieve for an extra silky finish.