This French pea soup is a fresh and vibrant recipe, which is made with frozen peas and fresh mint. It’s a straightforward recipe, ready in about 30 minutes.

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French Pea Soup Ingredients

30 g (1 oz) butter
1 large onion, coarsely chopped
1 tbsp plain flour
500 g (1 lb) frozen peas
1.25 litres (2 pints) vegetable or chicken stock
1/2 tsp caster sugar
2 large mint sprigs
salt and black pepper
shredded fresh mint, to garnish

How To Make French Pea Soup

Sauté the onion: Melt the butter in a large saucepan over a gentle heat. Add the chopped onion and cook, stirring occasionally, for about 10 minutes until it is soft but not coloured.
Thicken the base: Sprinkle in the flour and continue to stir for another 1–2 minutes. Add the frozen peas, stock, caster sugar, and the sprigs of mint.
Simmer the soup: Bring the mixture to a boil, then cover the pan and simmer gently for 5 minutes. It’s important not to cook it for longer, or the peas will lose their bright green color.
Blend the soup: Remove and discard the mint sprigs. Carefully transfer the soup to a food processor or blender and purée until it is completely smooth.
Finish and serve: Return the puréed soup to the rinsed-out saucepan. Reheat gently and add salt and pepper to taste. Serve hot, garnished with shredded fresh mint.

Recipe Tips

How to keep the soup bright green? The key is to not overcook the peas. Simmer for just 5 minutes as the recipe directs. Blending the soup while it’s still very hot can also help lock in the color.
Can I use fresh peas? Yes, you can use fresh peas. They may need a minute or two longer to cook, but the principle is the same—cook just until tender.
How to get an extra smooth soup: For the smoothest possible texture, pass the puréed soup through a fine-mesh sieve before reheating to remove any tough pea skins.
What if I don’t have fresh mint? Fresh mint is essential for the classic flavor. Dried mint will not provide the same fresh, vibrant taste. If you don’t have it, you could try a little fresh parsley for a different herbaceous note.

What To Serve With French Pea Soup

This light and fresh soup is delicious on its own or with a simple accompaniment.

A swirl of single cream or plain yogurt
Warm, crusty bread for dipping
Homemade croutons
A sprinkle of crispy bacon or pancetta

How To Store French Pea Soup

Refrigerate: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Freeze: This soup freezes beautifully. Let it cool, then pour it into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

FAQs

Can this soup be served cold? Yes, this soup is delicious served chilled. After puréeing, simply chill it in the refrigerator for at least 4 hours. It makes a wonderful, refreshing summer soup.
Is this soup vegan? To make this recipe vegan, use a plant-based butter or olive oil and ensure you are using vegetable stock. The other ingredients are suitable for a vegan diet.
Why is my soup not smooth? This is likely due to the pea skins. For a perfectly silky soup, you must strain it through a fine-mesh sieve after blending, which will catch any fibrous bits.

Try More Recipes:

Mary Berry French Pea Soup Recipe

Course: SoupsCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

119

kcal

A vibrant, fresh, and simple soup made with sweet peas and mint.

Ingredients

30 g (1 oz) butter
1 large onion, coarsely chopped
1 tbsp plain flour
500 g (1 lb) frozen peas
1.25 litres (2 pints) vegetable or chicken stock
1/2 tsp caster sugar
2 large mint sprigs
salt and black pepper
shredded fresh mint, to garnish

Directions

Melt butter in a large saucepan. Add onion and cook gently for 10 minutes until soft.
Stir in the flour and cook for 1-2 minutes.
Add the frozen peas, stock, sugar, and mint sprigs.
Bring to a boil, cover, and simmer for 5 minutes.
Remove mint sprigs. Purée the soup in a blender until smooth.
Return to the pan, reheat, and season with salt and pepper.
Serve garnished with shredded mint.