Mary Berry Pea And Mint Soup​ Recipe

This refreshing Mary Berry Pea And Mint Soup is made with sweet frozen peas, fresh garden mint, onions, butter, and vegetable stock. The result is a vibrant, silky, and savory dish that serves as an elegant starter or a healthy main course. It is perfect for a light spring lunch and makes enough for 4 to 6 people.

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Mary Berry Pea And Mint Soup Ingredients

• 2 tablespoons (30g) butter
• 1 large onion, peeled and chopped
• 1 clove garlic, minced (optional)
• 6 cups (approx. 800g) frozen peas (petit pois are best for sweetness)
• 4 cups (1 liter) vegetable or chicken stock
• 1 small bunch of fresh mint (about 3 tablespoons of chopped leaves)
• 1/2 cup (120ml) heavy cream or crème fraîche (optional, for richness)
• Salt and freshly ground black pepper
• For Garnish: Extra mint leaves, a drizzle of cream, or crispy pancetta

How To Make Mary Berry Pea And Mint Soup

1. Sauté the aromatics: Melt the butter in a large saucepan over medium-low heat. Add the chopped onion and cook gently for about 5-10 minutes. The onion should be soft and translucent, but not brown. Add the garlic (if using) and cook for one more minute.
2. Simmer the soup: Pour in the vegetable or chicken stock and bring the liquid to a boil. Add the frozen peas and return to a boil. Reduce the heat and simmer for only 3-5 minutes. The peas should be tender but still bright green.
3. Add the mint: Remove the pot from the heat. Stir in the fresh mint leaves. Do not cook the mint, or it will lose its fresh flavor.
4. Blend until smooth: Using an immersion blender (stick blender), purée the soup directly in the pot until it is completely smooth. You can also use a standard countertop blender in batches.
5. Finish and serve: Stir in the cream (if using) for a velvety texture. Season well with salt and black pepper. Serve hot with a garnish of fresh mint or crispy pancetta.

Recipe Tips

• Don’t Overcook the Peas: It is crucial to simmer the peas for only a few minutes. If you cook them too long, they will lose their beautiful bright green color and turn a dull olive shade.
• Use Petit Pois: If available, choose “petit pois” (small peas) from the frozen section. They are sweeter and have a more tender skin than standard garden peas, resulting in a smoother soup.
• Adding Mint Late: Always add the fresh mint right before you blend the soup. Boiling fresh mint can make it taste bitter and slightly medicinal.
• Texture Adjustment: If you prefer a thinner soup, add a little more stock or water after blending. If you want it completely silky, you can pass the blended soup through a fine-mesh sieve to remove the pea skins, though this is optional.

What To Serve Mary Berry Pea And Mint Soup

This soup is light and fresh, so it pairs beautifully with savory, crunchy textures. Serve it with warm crusty bread, garlic bread, or cheese scones. For a salty contrast to the sweet peas, top the soup with crispy bacon bits or prosciutto. It also goes well with a simple grilled cheese sandwich or a fresh green salad for a complete meal.

How To Store Mary Berry Pea And Mint Soup Leftovers

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: Pour the cooled soup into freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.

Mary Berry Pea And Mint Soup Nutrition Facts

Serving Size: 1 bowl (approx. 300g)

• Calories: 180 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 480mg
• Total Carbohydrate: 20g
• Dietary Fiber: 6g
• Sugars: 7g
• Protein: 7g

Frequently Asked Questions

• Can I use fresh peas instead of frozen? Yes, you can use fresh shelled peas. However, fresh peas often take longer to cook than frozen ones. Simmer them until they are tender before adding the mint and blending.
• Can I serve this soup cold? Yes! This recipe works very well as a chilled soup (like a gazpacho) for hot summer days. Simply chill it in the fridge for at least 4 hours before serving and swirl in the cream right before eating.
• Is this recipe vegan? It can be easily made vegan. Swap the butter for olive oil and omit the heavy cream (or use full-fat coconut milk or oat cream). Ensure your stock is vegetable-based.
• Why does my soup taste bitter? Bitterness usually comes from overcooking the mint or using old mint stems. Use only the fresh leaves and add them after you have taken the pot off the heat.

Try More Recipes:

• Mary Berry Butternut Squash And Red Pepper Soup​ Recipe
• Mary Berry Winter Vegetable Soup Recipe​
• Mary Berry​ Roasted Tomato Soup Recipe