Chilled Sweet Pea Soup with Mint and Cream

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

We love this bright, minty soup because it adds a pop of spring color to the buffet. Make it up to 48 hours ahead of time.

Hands-on time: 30 minutes
Total time: 1 hour
Yields: Makes 1 1/2 qt.


2 tablespoons butter

3 medium leeks (white and light green parts only), rinsed, drained, and chopped

1 (32-oz.) container reduced-sodium chicken broth

1 (16-oz.) package frozen sweet peas

1/4 cup chopped fresh mint leaves

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 cup sour cream

2 tablespoons fresh lemon juice

Garnish: sliced chives

How to Make It

Melt butter in a large saucepan over medium-low heat. Add leeks, and cook, stirring occasionally, 6 to 8 minutes or until tender. Stir in chicken broth, and increase heat to high. Bring to a boil. Add peas, and cook, stirring occasionally, 3 minutes or until peas are tender. Remove from heat, and stir in mint, salt, and pepper.

Process pea mixture, in batches, in a blender or food processor until smooth. Transfer mixture to a bowl, and whisk in 1/2 cup sour cream. Season with salt and pepper, and pour into 2-oz. glasses. Chill 30 minutes to 1 hour. Whisk together lemon juice and remaining sour cream, and dollop on each serving.


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