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Pea Soup with Mint

This fresh, bright green soup is delicious chilled or warm. Serve it with a swirl of sour cream and garnish it with a mint leaf.


  • 2 tablespoons unsalted butter
  • 3 shallots, minced
  • 1/3 cup (packed) fresh mint leaves, plus additional for garnish
  • 1 1/2 ounces Veggie-Stock Gold® (or Fond de Poulet Gold®) dissolved in 4 cups hot water
  • 3 1/2 cups fresh or frozen peas
  • 1/2 cup heavy whipping cream
  • Salt and ground black pepper
  • 2 tablespoon sour cream or creme fraiche mixed with 2 teaspoons water


  1. Melt the butter in a soup pot over medium-low heat. Add the shallots and the mint leaves and sauté until the shallots are soft and translucent, about 5 minutes.
  2. Add the diluted Fond de Poulet Gold® and the peas and bring the mixture to a boil over medium heat.  Lower the heat slightly, add the cream, and simmer for 15 minutes.
  3. Purée the soup in batches in a blender until it's very smooth, then return it to the pot.  Season to taste with salt and pepper.  (If you want to serve the soup chilled, transfer it to a container with a cover and chill until cold, about 4 hours or overnight.)
  4. Serve the soup with the sour cream mixture drizzled over the top, garnished with a mint leaf.
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Classic French Stocks and Sauces