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Recipe

Minted English Pea Soup

25 min • 6 servings •
John S
Creamy green pea soup garnished with crispy prosciutto and chopped chives, served in a white bowl on a kitchen counter.

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

Ready

  • 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)

    • Garnish:

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

    • Set

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

    • Go!

  • Heat oil in saucepan over low heat, add onions and cook until softened, about 5 minutes.
  • 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.
  • Turn off heat and puree soup with immersion blender or in small batches in food processor and strain into clean saucepan.
  • Heat new saucepan slowly and add buttermilk. Adjust seasoning with salt and pepper.
  • Heat soup until it is hot but do not let it boil.
  • Serve soup garnished with chives and prosciutto.

    • buttermilk mint pea

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