This pea soup is simple but layered with flavour—sweet peas simmered with onion, shallots, and a touch of potato for a naturally creamy texture, then blended with roasted garlic and fresh mint for warmth and freshness.

Finished with a swirl of crème fraîche, a sprinkle of pistachios, green onion, and lemon zest, it strikes that perfect balance of comforting and vibrant. It’s the kind of soup that feels light enough for the season, yet still cozy on cooler days—best enjoyed with good bread and a quiet moment at the table.

Yield 4 servings

Mise en Place

1 Tbsp Olive Oil or Unsalted Butter
1 Medium Onion, finely chopped
2 Shallots, finely chopped
1 Large Yukon Gold Potato, peeled and diced
4 Cups Frozen Peas
5-6 Cups Chicken Stock
1 Head Garlic, roasted
1 Small Handful Fresh Mint Leaves
Sea Salt & White Pepper, to taste
1/2 Fresh Lemon

For Finishing

Crème Fraîche
Green Onion, thinly sliced or chiffonade
Fresh Mint, finely chopped or chiffonade
Finely Chopped Pistachios
Fresh Lemon Zest
Good Olive Oil

Method

Step 1

Roast the Garlic

Preheat oven to 400°F (200°C).
Slice the top off the head of garlic to expose the cloves. Drizzle lightly with olive oil and wrap loosely in foil. Roast for 25–30 minutes until the cloves are soft, golden, and fragrant. Allow to cool slightly, then squeeze the roasted garlic from the skins. Set aside.

Step 2

Sauté the Aromatics

In a large pot, heat olive oil or butter over medium heat.
Add the chopped onion and shallots. Cook gently for 5–7 minutes, stirring occasionally, until soft and translucent but not browned.

Step 3

Cook the Potato

Add the diced potato and 3 cups of stock to the pot.
Bring to a gentle simmer and cook for about 10 minutes, or until the potato is completely tender.

Step 4

Add the Peas

Stir in the peas and continue simmering for 4–6 minutes, until the peas are tender and bright green.

Avoid overcooking to preserve their colour and freshness.

Step 5

Blend the Soup

Add the roasted garlic and the fresh mint leaves.
Using an immersion blender (or working in batches in a blender), purée the soup until completely smooth and velvety.

If the soup feels too thick, add a little more stock until it reaches your desired consistency.

Season with sea salt, black pepper, and a squeeze of half a lemon if desired.

Step 6

Prepare the Crème Fraîche

Place the crème fraîche in a small bowl and whisk briefly until smooth and slightly loosened.
Transfer to a piping bag or small zip-top bag if you wish to pipe decorative dots or a spiral onto the soup.

Step 7

Finish & Serve

Ladle the soup into warm bowls.
Pipe or dollop the crème fraîche on top.

Finish with green onion chiffonade, chopped pistachios, fresh mint, and a light sprinkle of lemon zest.
Drizzle lightly with good olive oil and season with flaky sea salt and freshly cracked black pepper.

Serve immediately.

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