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The starter, Light and fresh

Chilled pea and mint soup

Chilled pea and mint soup is a cold starter for 6 people, served in small glasses. It takes 25 minutes of active work and is made entirely the day before, rated very easy, at about €1.30 per person. The key to getting it right is chilling it fast in an ice bath, which keeps its bright green color.

A chilled pea and mint soup served in little glasses makes a nice change from winter's heavy veloutés.

Chilled pea and mint soup
For
6 people
Work
25 min
Total time
1 h
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.30
Calories per person
170 kcalcalculated by Kiloach, your weight coach

This soup is almost as much a drink as a dish, silky from the cream and fresh from the mint that cuts through the natural sweetness of the peas. Served icy cold in small glasses, it has a light, slightly surprising quality that opens a meal nicely without filling anyone up before the main course.

It's the perfect starter for a spring or summer dinner with friends, when you want something refreshing on the table without spending the evening in the kitchen. It also works well for a slightly dressed up family meal before a heartier main, and kids often enjoy it just as much as adults.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 10 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, make the whole soup through the chilling step and keep it in the fridge with plastic wrap pressed on the surface. Right before guests arrive, take it out, whisk it, and put the glasses in the freezer so they're nice and cold. At serving time, pour the soup into the glasses and finish each with a swirl of cream and a mint leaf.

The ingredients

6 people

Frozen foods

  • Frozen peas 800 g

Fruits and vegetables

  • Shallots 2
  • Fresh mint 1 bunch

Dairy

  • Light heavy cream 20 cl

Pantry

  • Butteroften in the pantry 30 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Melt the butter in a saucepan and sweat the minced shallots without browning them. 5 min

    Cover and cook on low heat, the shallots soften and add a sweet roundness.

  2. Add the peas, cover with water, season with salt, and cook at a gentle simmer. 5 min

    Don't cook for more than 5 minutes, otherwise the color turns khaki.

  3. Add the mint, blend finely with the cream, strain through a fine sieve, add pepper and taste.

    Push the soup through the strainer with a ladle, it becomes silky.

  4. Set the saucepan in an ice bath, then pour the soup into a bowl and press plastic wrap onto the surface. Refrigerate.

    The thermal shock preserves the color and keeps the soup from turning.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the soup out of the fridge, whisk it, and put the glasses in the freezer.

    Add a little ice water if it has thickened too much overnight.

When it's time to serveThe final touches, right in front of your guests.

  1. Pour the soup into the glasses, add a swirl of cream and a mint leaf.

    Draw a small heart or dot of cream with the tip of a knife.

Our tips to get it right

  • Use frozen peas rather than out of season fresh ones, they're picked and frozen at their peak, which gives a more consistent color and flavor.
  • Really push the soup through a fine strainer, pressing with the back of a ladle, that's what gives it a silky texture instead of a chunky puree.
  • Taste the soup cold right before serving, salt and pepper read as milder once a dish is chilled, so don't be afraid to add a bit more.

The variations

  • Swap the light heavy cream for thick Greek yogurt for a tangier, slightly lighter version.
  • For a dressier touch, add a few cooked green asparagus tips blended in with the peas.
  • For kids, serve the soup warm instead of chilled, in small bowls, with a bit less mint for a milder flavor.

What to serve it with

  • Small grilled bread toasts on the side
  • A dry, fruity white wine
  • A few crumbled prosciutto chips on top

Storage

The soup keeps for 2 days in the refrigerator in a sealed container with plastic wrap pressed on the surface. It doesn't freeze well, the cream's texture breaks down once thawed. Always serve it very cold, it isn't meant to be reheated.

Questions about this recipe

Can I make this soup with fresh peas instead of frozen?

Yes, if they're in season, shell about 1.5 kg of fresh peas to get the same net weight. Cooking time stays about the same, just keep an eye on the color.

How do I keep the soup from turning out too thin?

Don't add too much water while cooking, just enough to cover the peas. If it's still too thin after blending, let it reduce uncovered for a few minutes before chilling.

What kind of glasses should I serve this soup in?

Small shot glasses or liqueur glasses work well for a bite sized starter. Wider verrines are also fine if you're serving this soup as a full starter course.

Can I use a different herb instead of mint?

Mint gives a particular freshness that's hard to replace exactly. Fresh basil gives a different but equally pleasant result, with a softer, more vegetal flavor.

Can a chilled pea and mint soup be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chilled pea and mint soup?

Allow 1 h in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a chilled pea and mint soup?

About 170 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chilled pea and mint soup cost?

About €1.30 per person, that's €7.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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