Chilled Pea & Mint Soup Recipe

 Kimberly Parsons Chilled Pea Soup recipe can be served warm or chilled. It is a wonderful spring or summer starter.
Cook Time: 45 minutes

Difficulty: Easy
Serves: 2-3 people


40 g butter
2 large leeks, cleaned & thinly chopped
450 g potatoes, peeled & diced
Sea salt & freshly cracked black pepper
1 litre stock
650 g garden peas
250 ml double cream
1 small bunch fresh mint, chopped


  1. Melt the butter in a large heavy-based saucepan. Add leeks and potatoes and gently cook over a medium heat until the leeks and potatoes become soft.
  2. Add the stock and simmer until the potatoes are soft. Add the peas and simmer again until the peas are cooked through.
  3. Remove from the heat and add the double cream and chopped mint. Using a hand blender, liquidise until smooth.
  4. If serving chilled, refrigerate overnight. Otherwise, serve warm with a sprinkling of freshly chopped mint on top.