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Pea Soup with Fresh Mint and Sour Cream

041 A Pea Soup Fresh Mint Sour Cream.JPG
041 A Pea Soup Fresh Mint Sour Cream.JPG

Pea Soup with Fresh Mint and Sour Cream


With spring tulips and fresh crisp air comes a bounty of spring peas. My absolute favorite way to use them is in soup and this recipe captures the pure essence of spring. And best of all, it’s super healthy and extremely flavorsome with or without the dairy.

Yield: 4 – 6 servings (6 cups)

Oven: N/A

Preparation time: 15 minutes

Cook Time: 12 minutes

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2 tablespoons unsalted butter

1 small onion, roughly chopped (approximately 1 cup)

2 – 3 cups low-sodium chicken or vegetable stock

6 cups frozen and thawed or fresh shucked peas


1/4 cup fresh loosely packed mint leaves, hard stems removed, roughly chopped (approximately 2 tablespoons)

3/4 cup low or full-fat sour cream or plain Greek yogurt

2 tablespoons low or full-fat milk or cream

as needed, kosher salt

as needed, freshly ground black pepper

small bunch fresh chives, chopped (garnish)


To prepare the soup:

1.   In a large saucepan or dutch oven over medium heat, add butter and allow to melt, approximately 1 minute.

2.   Add onion and allow to sweat while barely coloring until translucent, approximately 5 – 6 minutes.

3.   Add 2 cups chicken or vegetable stock, and more if needed, to just cover. Bring to a boil. Once at a boil, add peas, reduce to a simmer and allow to cook until tender – but not mushy – and bright in color, approximately 3 minutes for frozen and 6 – 7 minutes for freshly shucked peas. Meanwhile, prepare the sour cream mixture.

To prepare the sour cream mixture:

4.   In a small bowl, use a whisk to combine mint, sour cream and milk. Adjust seasoning to taste with salt and pepper. Set to the side.


5.   Transfer pea soup to a heatproof non-reactive blender, like Vitamix, or use an immersion blender directly in the pot, and blend until smooth. Adjust seasoning to taste with salt and pepper.

6.   Serve with a dollop of sour cream mixture and pinch of fresh chives to finish.


Kitchen Note: Soup will keep for up to 1 week in the refrigerator. If it gets too thick, add more stock, adjust seasoning to taste and serve.