Minted English Pea Soup

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This is a great soup anytime of the year. Even with buttermilk, it is only 4 grams of fat per serving. Serves about 6.


  • 1 cup finely chopped onion
  • 1 tsp canola oil
  • 4 cups of peas, shelled fresh or frozen (thawed)
  • 3 ½ cups chicken stock
  • 3 Tblsp fresh chopped mint leaves
  • ⅔ cup buttermilk (well-shaken)


  • 3 oz prosciutto, thinly sliced and chopped
  • Fresh chives, chopped


  • 2 Medium saucepans
  • Immersion blender or food processor
  • Strainer


  1. Heat oil in saucepan over low heat, add onions and cook until softened, about 5 minutes.
  2. Add peas and stock and bring to boil, add mint and then reduce to simmer and cook uncovered until peas are tender, about 6-8 minutes.
  3. Turn off heat and puree soup with immersion blender or in small batches in food processor and strain into clean saucepan.
  4. Heat new saucepan slowly and add buttermilk. Adjust seasoning with salt and pepper.
  5. Heat soup until it is hot but do not let it boil.
  6. Serve soup garnished with chives and prosciutto.
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