Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent at the edges, stirring occasionally.
- Stir in the minced garlic and cook for another minute, just until fragrant—be careful not to let it brown.
- Add the peas (fresh or thawed) along with the vegetable broth, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 8 minutes. If using fresh peas, this is when you'll want them tender but still holding their shape—about 2-3 minutes less than if they've been frozen.
- Remove the pot from the heat and let it cool slightly (this protects your blender). Transfer the soup in batches to a blender or use an immersion blender directly in the pot. Blend until completely smooth, about 1-2 minutes depending on your blender's power. Watch for steam venting if using a regular blender—cover with a towel over the lid and hold it down.
- Return the blended soup to the pot (if you transferred it) and stir in the butter along with the heavy cream. Heat gently over low heat until warmed through, about 2 minutes. Taste and adjust salt as needed—the mint will add brightness but won't overpower the seasoning.
- Ladle into bowls and garnish each serving with a small handful of fresh chopped mint leaves just before serving so they stay vibrant and don't wilt away.
Nutrition
Notes
I keep this recipe on rotation because it comes together while I'm finishing up dinner prep and uses ingredients that don't require special trips to the store. A handful of fresh mint leaves is all the difference between "nice soup" and something I actually want seconds of. If you're short on time, frozen peas work just fine—just skip the blanching step.