A Bright Spring Pea and Asparagus Soup with Mint
About this Recipe
By: Rachel
This spring pea and asparagus soup with mint is a fresh, vibrant way to celebrate the season’s best produce. Sweet peas, tender asparagus, and bright mint come together in a light, lemony soup that’s just as lovely chilled as it is warm. It’s simple, elegant, and surprisingly versatile.
A Soup Born from a Cocktail Party Misadventure
Have you ever agreed to something, knowing it wasn’t a great idea? And decided to go ahead anyway, against your better judgment?
I once agreed to help a friend cater a vegan cocktail party for about 40 people in a New York City apartment. The less said, the better – but it did lead to the first version of this spring pea and asparagus soup with mint.
From Shooters to Something More Satisfying
They originally developed this spring soup for that gathering, using vegan butter and vegetable stock. We served it in shooter glasses with a swirl of vegan sour cream. Although it was generally well-received, I think it tastes much better when made with unsalted butter and crème fraîche. It is, however, delicious with either a rich chicken stock or a simple vegetable stock.
A Cool, Refreshing Take on Spring Pea and Asparagus Soup with Mint
While I don’t usually prefer cold soups, this one is an exception—light, bright, and full of delicate spring flavor. It works beautifully served in shooter glasses at a cocktail party or in bowls as a first or main course.
That said, this spring pea and asparagus soup is more versatile than it seems. Served warm, it takes on a comforting, almost creamy quality – perfect for a breezy spring lunch with a slice of crusty bread. Just be sure to reheat it gently after blending, without letting it boil, so the fresh flavors stay intact.
However you serve it, the balance of sweet peas, tender asparagus, bright lemon, and fresh mint makes it something special.
Make-Ahead Tip: Wait on the Mint
Planning to make this spring pea and asparagus soup in advance? Hold off on adding the fresh mint until just before serving. If blended in too early, the mint can oxidize, which dulls both the flavor and the vibrant green color of the soup.
Spring Pea and Asparagus Soup with Mint
Ingredients
- 3 tablespoons (45g) unsalted butter
- 2 shallots, diced
- 1 clove garlic, minced
- ½ pound (115g) asparagus, woody ends removed, roughly chopped
- Kosher salt
- 2 cups (475 mL) chicken or vegetable stock
- 1 pound fresh peas, or frozen peas rinsed with warm water in a sieve
- Leaves from 1 bunch fresh mint
- Juice from 1 large or 2 small lemons
- Optional: Crème fraîche and minced chives, for garnish
Step by Step Instructions
Step 1
- In a heavy, deep skillet, melt the butter over medium heat. Add the shallots and garlic, sautéeing gently until softened. Add the asparagus, season with kosher salt, and continue to cook for 2-3 minutes. Add half the stock and simmer for 5 minutes, or until the asparagus begins to soften.
Step 2
- Remove from heat and allow to cool for 10 minutes.
Step 3
- To a high-powered blender, such as a Vitamix, add the contents of the skillet and the stock, peas, mint leaves, and lemon juice. If you do not plan to eat the soup right away, hold off on adding the mint until closer to serving time.
Step 4
- Taste the soup and correct the seasoning, adding additional salt or lemon juice as desired. Transfer the soup to the refrigerator and allow it to cool completely before serving.
Step 5
- If desired, garnish with crème fraîche and/or minced chives just prior to serving. You can use a toothpick to create attractive designs with the crème fraîche, swirling it into patterns, if you wish.
Beverage Pairing
By: Olivia
This classic spring soup will be best paired with mineral-driven, crispy white wines. You have many options, such as Sauvignon Blanc, Grüner Veltliner, Albariño, Verdejo, and Vermentino. If you’re shopping at Violet Wine any time soon, I recommend Muros Antigos Escolha, a bright Portuguese wine from Vinho Verde that will beautifully complement this chilled spring soup.
