Pea & Mint Chilled Soup

Pea & Mint Chilled Soup


  • 1 lb. peas in shells
  • 10 leaves of mint
  • Pea stock (Recipe Below)
  • Zest of 1 lemon



  1. First begin by cleaning the peas from the shell, to do this you want to find the dark seam on the pea pod.
  2. Snap the end with the stem and pull back on the thread to the end of the pod. Run your finger along the inside of the pod over a bowl and the peas will drop out.
  3. Save the shells because that is how we will make the pea stock.
  4. Once you have your peas cleaned set them aside.
  5. For the pea stock get a medium stock pot and place your pea shells into the pot, then cover with water.
  6. Once this is done go ahead and turn the flame to medium-low heat and let your stock simmer for 45 minutes to an hour.


  1. Fill a large bowl with ice and water.
  2. Then get a large pot of water seasoned with salt and bring to a boil, once it comes to a boil go ahead and drop in the peas for 3-5 minutes.
  3. Just until the peas are tender which doesn’t take long. Once you have your peas blanched, scoop them out with a slotted spoon and make sure to drop them into ice water to shock them and stop the cooking process.
  4. Take your cooled peas and place them into your blender with mint, lemon zest, and a small pinch of salt. Add in ½ cup of your pea stock into the blender and turn on.
  5. Add more pea stock if needed to achieve a smooth thin smoothie-like consistency. Then pour into bowls and serve.
  6. This soup can be served hot or chilled depending on how you like your soup.

Pairs Well With

Sauvignon Blanc


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