Green Pea + Mint Soup


Keep your cool come dinnertime with a fresh pea and mint soup from chef Steven LaCount. The easy, peas-y offering comes together with a little stove time and a spin in the blender, and the final bowl has all the fresh flavor (and green hues) of the garden. LaCount tops his with seasoned pea tendrils and a touch of tartness from a lemon crème fraiche, then serves it cold to chill out your summer table.


Yields: 12 cups


For the soup:
  • 3 tablespoons butter, cubed
  • 1 small white onion, diced fine
  • 1 large Idaho potato, chopped
  • 2 quarts chicken or vegetable stock
  • 1 quart green peas, freshly shucked
  • 1 cup fresh mint leaves, tightly packed
  • salt & pepper, as needed
  • light cream, as needed
For the lemon crème fraiche:
  • 1/3 cup crème fraiche
  • 2 lemons
For the garnish:
  • 1 cup green peas, cooked and cooled
  • 1 bunch pea tendrils
  • olive oil, as needed
  • salt & pepper, as needed


For the soup:
  1. In a saucepot, melt the butter and add the onions—cook until translucent. Add the potatoes and cook for 4 or 5 minutes. Add the stock and simmer until potatoes are soft.
  2. Add the quart of green peas and cook for about 4-5 minutes until peas are soft. Immediately remove from heat to cool a bit.
  3. Add the soup to a blender with the mint leaves and blend until smooth. Strain and season with salt and pepper to taste. Place the soup in a pan over another pan of ice to cool rapidly. Place back into a bowl and whisk in the cream until the desired consistency is reached. Season to taste.
For the lemon crème fraiche:
  1. Micro-plane the zest from the lemons into the crème fraiche and whisk to blend. Add a pinch of salt. (This is best done the day before and kept chilled.)
For the garnish:
  1. Drizzle the green peas and pea tendrils with olive oil land season with salt & pepper.
To serve:
  1. Serve the soup chilled and topped with a dollop of lemon crème fraiche, seasoned fresh peas and pea tendrils.

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