Creamy Green Pea and Mint Soup

Creamy Green Pea and Mint Soup
  • 6 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:00 Total Time


Add all
  • 1


  • 2 Tbsp.
    (30 mL)


  • 2 cups
    (500 mL)

    frozen green peas

  • 2

    potatoes, sliced very thin

  • Salt and pepper to taste

  • 4 cups
    (1 L)

    organics chicken broth

  • 1

    fresh mint

  • 3

    egg yolks

  • 7 Tbsp.
    (105 mL)

    whipping cream 35 % m.f.

  • croutons as needed


In a skillet over medium heat, cook leek in butter. Add green peas and potatoes.

Season, add chicken broth, and simmer for 30 minutes.

Meanwhile, mix egg yolks and cream together in a bowl.

Add mint toward the end of the cooking time and steep for a few minutes.

Purée in the blender and strain through a chinois (conical bouillon strainer).

Away from heat, whisk egg-yolk-and-cream mixture into the soup until velvety smooth.

Serve immediately with croutons and season with a few grindings of pepper.

Source: Metro