Spring Pea Soup with Lemon and Mint


  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 small shallot, chopped
  • 3 1/2 cups blanched fresh peas or 1 package (16 oz.) frozen petite peas, defrosted and drained
  • 2 cups vegetable broth
  • 1/4 cup packed fresh mint leaves
  • 3 tablespoons half and half
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Plain Greek yogurt


  1. In a small saucepan over medium-high, melt the butter. Add the onions and shallots. Cook until onions are clear, about 4 minutes.
  2. Spoon onion mixture into a blender jar. Add peas, broth, mint, half and half, lemon juice, salt and pepper. Blend on PUREE or HIGH for 2 minutes or desired consistency is reached.
  3. Refrigerate until ready to serve.
  4. Swirl in yogurt before serving.

Serves: 6-8

Test Kitchen Tips:

  • To further improve the smooth consistency of the soup, press it through a fine mesh strainer or food mill after blending.
  • When blending hot liquids, remove the filler-cap in a two-piece lid and close any lid openings along the edge intended for pouring. Do not fill the blender more than half full. Hot liquids may push off the lid during blending. With the protection of an oven mitt or thick towel, place one hand on top of the lid, keep exposed skin away from the lid, and start blending at the lowest speed.



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