Make chilled minted pea soup with fresh peas, mint and buttermilk. A simple, bright green summer soup with a refreshing tangy finish.
Boil a large pot of salted water. Blanch the peas in boiling water for about 3 minutes or until tender. Strain and refresh in an .
Transfer the peas into a blender, and add vegetable broth, mint leaves, and the buttermilk. the mixture until it is very smooth.
with salt and pepper, to taste. Pass the soup through a sieve and transfer to a bowl set in a larger bowl of ice and cold water. Chill, occasionally stirring, for 10 minutes, or until chilled.
Serve chilled in small cups.
This recipe connects to Cold & World's Soups — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Cold & World's Soups covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
