Minted Sweet Pea and Spinach Soup

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This rich, elegant soup is a perfect beginning for an important dinner. Try to use fresh mint! English and also French recipe.

Ingredients Nutrition


  1. Melt the butter in a pot.
  2. Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
  3. Meanwhile, drain the spinach and squeeze out excess liquid.
  4. Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.
  5. Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.
  6. Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.
  7. Rinse thoroughly and pat dry.
  8. When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.
  9. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc (or just use the handy dandy blender).
  10. Add 1 cup of the cooking stock and process until smooth.
  11. Return pureed soup to the pot.
  12. Add the heavy cream and additional cooking liquid, aboout 1 cup, until the soup is of the desired consistency.
  13. Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.


Most Helpful

Delicious!! I've only recently started making soup, as it's the only way I can get my almost-three year old to eat veggies, and this one was perfect! It's healthy, flavourful, filling and super easy to make! I followed the instructions exactly and used my immersion blender right in the pot. Perfect! My boys ate it up, as long as I called it "Percy Soup", as in Thomas the Tank Engine's friend Percy, who is green. :0) Thanks for a great recipe!

Jo in Singapore March 14, 2009

Yum!! Was looking for a way to use up an abundance of frozen peas and frozen spinach. I used only about 1 cup of onions (maybe a bit less). I followed the instructions up to step 8. Then I whipped out my stick mixer and blended it right in the pot. I added a dash of cream to my individual serving, and it is delicious! The rest goes straight in the fridge to be used over the course of the week as a healthy snack (i.e., without the cream). I might even serve this as a dip to my toddler!

Gingernut March 18, 2007

I took a tip from Chia and added a bit of tarragon and followed the directions. I tasted the soup after puree-ing it and decided it didtn't really need the cream--I ended up mixing in a small amount of cremem fraiche and then garnishing the top of the pretty green soup with a swirl of additional creme fraiche. Btw, this soup is very good chilled as well.

Chef Kate July 15, 2006

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