This spring-inspired cold soup calls for the refreshing combination of peas and fresh mint. 

chilled pea soup



1 tablespoon light olive oil 3 cups water
1 large shallot- chopped 30 leaves of fresh mint
1 lb. peas- fresh or best quality frozen 1/4 cup heavy cream
1 cup Idaho potato- cut into 2″ pieces Salt and pepper to taste


In a heavy bottom sauce pan sauté on low heat the shallot in the olive oil until tender and translucent. Add the potatoes and the water. Bring to a boil then turn to a simmer cook until the potatoes are fork tender.

If your peas are frozen, keep them frozen. If the peas are fresh, keep them very cold in the refrigerator.

Place the frozen or very cold peas and mint in a blender. If the amount of peas you are using exceeds over half of your blender pitcher work in multiple batches. 

Bring your potato liquid back to a boil. Add the very hot potatoes and liquid to the blender with the peas, using just enough liquid to cover the peas. Cover the blender and working very carefully pulse the blender a few times until you are certain the liquid will not come out of the top of the blender. Blend on high speed until you have a smooth puree of your desired consistency.

Strain through a mesh strainer into a stainless steel container and immediately chill over ice. The quicker it gets chilled, the more green it will remain.

Add the heavy cream, and season with salt and pepper.

Serve very well chilled. Spring garnishes such as radishes, mint, or even some nicely sautéed morel mushrooms are great.