Chilled Green Pea and Lettuce Soup with Mint Ribbons

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When June’s lettuce bolts and the pea pods swell faster than you can shell them, this silky chilled soup turns a garden surplus into elegance. Bright as a spring meadow and refreshingly cool, it celebrates the gentle marriage of sweet peas, tender lettuce, and fresh mint. Serve it as a vivid starter that whispers of the season’s green abundance.

• Level: Easy

Ingredients for 4 people

• 1 tbsp (15g) butter or olive oil
• 1 medium (110g) onion or 2 spring onions, chopped
• 1 medium (200g) floury potato, peeled and diced
• 4 cups (950ml) vegetable or chicken stock
• 4 cups (500g) fresh or frozen green peas
• 2 cups (100g) soft lettuce leaves (butterhead or romaine), roughly torn
• 1/3 cup (10g) fresh mint leaves, plus extra for garnish
• 1/2 cup (120ml) plain yogurt or single cream, plus extra to swirl
• 1 tbsp (15ml) lemon juice
• Salt and freshly ground black pepper, to taste

The Recipe

• Melt the butter in a large saucepan over medium heat. Add the onion and cook gently for 4–5 minutes until soft but not coloured.
• Add the diced potato and stir for 1 minute, then pour in the stock. Bring to a boil and simmer for 8 minutes until the potato is nearly tender.
• Add the peas and simmer for 3–4 minutes until bright green and just cooked. Do not overcook, or the colour will dull.
• Stir in the torn lettuce and mint leaves and cook for 1 minute, just until wilted.
• Remove from the heat and blend until completely smooth, working in batches if needed. For an ultra-silky texture, pass through a fine sieve.
• Whisk in the yogurt and lemon juice, then season generously with salt and pepper. Taste and adjust.
• Cool to room temperature, then chill in the refrigerator for at least 2 hours until cold.
• Serve in bowls with a swirl of yogurt, a scatter of mint ribbons, and a grind of black pepper.

Chef’s Tips ❓ FAQ

• Can I use frozen peas instead of fresh?
  Absolutely — frozen peas are picked and frozen at peak ripeness, so they’re often sweeter than older fresh ones. Use the same quantity and reduce cooking to 3 minutes.
• How long does this soup keep, and can I make it ahead?
  It keeps well in the fridge for up to 3 days in a sealed container, making it ideal for entertaining. Stir before serving, as it may separate slightly; avoid freezing, as the yogurt can split.
• Can I serve this soup warm, or vary it for different palates?
  Yes — gently reheat without boiling for a comforting warm version. For an Asian twist, swap mint for coriander and add a teaspoon of grated ginger; for a richer European take, finish with crème fraîche and a few pan-fried lardons.

©Nature&Garden