This Mary Berry Pea and Mint Soup Recipe delivers a vibrant bowl of spring green goodness using sweet frozen petit pois and fresh garden mint. Simmered briefly to retain its emerald color, this soup offers a refreshing, velvety sweetness balanced by savory stock and a luxurious swirl of cream.
Mary Berry Pea and Mint Soup Ingredients
The Green Base:
- 900g (2 lb) Frozen Petit Pois: Mary recommends petit pois over garden peas for their superior sweetness and tender skin.
- 1 large bunch Fresh Mint: Leaves picked. The fresh herb provides the signature cooling aroma.
- 1 large Onion: Finely chopped.
- 1 clove Garlic: Crushed.
The Liquid & Seasoning:
- 25g (1 oz) Butter: For sweating the aromatics.
- 1 litre (1 ¾ pints) Vegetable or Chicken Stock: A good quality stock cube works perfectly here.
- 1 tsp Sugar: Enhances the natural sweetness of the peas.
- 2 tbsp Crème Fraîche or Double Cream: Plus extra for garnishing.
- Salt and Freshly Ground Black Pepper: To taste.
How To Make Mary Berry Pea and Mint Soup
- Sweat the Aromatics: Melt the butter in a large saucepan over medium heat. Add the chopped onion and garlic. Cover with a lid and cook gently for about 5 minutes until the onion is soft but not browned.
- Simmer the Base: Pour in the stock and bring the liquid to a rolling boil. Add the frozen peas and the sugar. Bring back to the boil, cover, and simmer for just 3–4 minutes. Crucial Step: Do not overcook the peas, or they will lose their bright green color and turn olive-drab.
- Add the Mint: Remove the pan from the heat. Immediately stir in the fresh mint leaves (reserving a few for garnish). The residual heat will wilt them sufficiently without destroying their flavor.
- Blend: Transfer the soup to a blender or use a stick blender in the pan. Blitz until completely smooth. The skins of petit pois are tender, so it should puree easily.
- Finish: Stir in the crème fraîche or double cream. Taste and season generously with salt and pepper.
- Serve: Reheat gently if necessary (do not boil). Serve in warmed bowls with a swirl of extra cream and a sprig of fresh mint.
Recipe Tips
- Color Retention: The secret to the vibrant green hue is the short cooking time. As soon as the peas are tender, get them off the heat.
- Sieving: For a dinner party-standard texture, push the blended soup through a fine sieve to remove any remaining husks, though this is optional for a rustic family lunch.
- Mint Stems: If your mint has woody stems, discard them. If the stems are soft and young, you can blend them right in for extra flavor.
- The Sugar Trick: Even if your peas are sweet, the teaspoon of sugar pops the flavor. Don’t skip it.
What To Serve With Pea and Mint Soup
- Crispy Pancetta: Salty, crispy bacon bits scattered on top contrast beautifully with the sweet peas.
- Crusty Bread: A warm ciabatta or baguette is essential.
- Parmesan Croutons: Homemade croutons add a necessary crunch.
- Poached Egg: Place a soft poached egg in the center for a substantial meal.
How To Store Pea and Mint Soup
- Refrigerate: Cool quickly to maintain the color and store in the fridge for up to 2 days.
- Reheat: Warm gently on the stove. Do not boil vigorously or the cream may split and the color will fade.
- Freeze: Freezes well for up to 1 month. The texture is best if frozen before adding the cream.
Mary Berry Pea and Mint Soup Nutrition Facts
- Calories: 180 kcal
- Fat: 8g
- Carbohydrates: 18g
- Protein: 9g
- Fiber: 7g
Nutrition information is estimated per serving.
FAQs
Can I use garden peas?
Yes, but they have thicker skins. If using garden peas, you really should pass the soup through a sieve after blending for a pleasant texture.
Is this vegetarian?
Yes, as long as you use vegetable stock.
Can I serve this cold?
Absolutely. This soup makes a refreshing chilled starter (vichyssoise style) on a hot summer day. Stir in a little extra cream before serving chilled.
Try More Recipes:
- Mary Berry Parsnip and Apple Soup Recipe
- Mary Berry Curried Parsnip Soup Recipe
- Mary Berry Carrot and Parsnip Soup Recipe
Mary Berry Pea and Mint Soup Recipe
Description
A quick, vibrant soup using frozen petit pois and fresh mint for a sweet, refreshing flavor profile.
Ingredients
Instructions
- Sweat onion and garlic in butter (5 mins).
- Add stock, boil, then add peas and sugar.
- Simmer 3-4 minutes (do not overcook).
- Add mint leaves; remove from heat.
- Blend until smooth.
- Stir in cream and season.
- Serve hot with crusty bread.
Notes
- Short cooking time ensures bright green color.
- Petit pois yield a sweeter, smoother soup than garden peas.
- Can be served hot or chilled.
- Pass through a sieve for an ultra-refined texture.
Mary Berry Pea and Mint Soup Recipe
