You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea flavor, so if you can find only older peas, use frozen instead. For a vegetarian variation, use pea broth instead of the chicken broth and water.
Watch this recipe in action as part of the Homegrown/Homemade Video Series.
Pour the heavy cream into a medium bowl and whip it to soft peaks with a whisk. Fold in the lemon zest and season to taste with salt and pepper.
Ladle the soup into serving bowls and top with a generous spoonful of the lemon cream. Scatter the remaining chopped mint over the soup and serve. If you choose to serve the soup cold, chill it in the fridge but take it out 15 minutes before you serve. Adjust the seasoning if necessary before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is very nice and easy to make - definitely more complicated than you'd think.I recommend following the recipe first, just to get a feel for it.But the next time I make it, I plan to add diced ham and bacon crumbles to it,
A truly lovely recipe, far more complex in taste than its few ingredients would imply. As spring--and fresh peas!-- has not yet come to my Hudson Valley neighborhood, I used frozen peas, homemade chicken stock, and a combination of fresh and dried mint (the latter is not to be scorned--learned this years ago from Middle Eastern cooks). Like another reviewer, I (no one else however) found the very small pea skins not optimum so, making a second batch, I put the entire soup through a Mouli mill and it was perfectly smooth and rich with no pea bits. I thought the lemon cream was gilding the lily (for a lemon boost, the zest can go into the soup itself) and a little "lightweight"--think I would use creme fraiche or a mix of cf and heavy cream next time. Any which way: an elegant soup--thank you, Annie!
My sister-in-law made this as part of the menu for Mother's Day & I thought it was sublime! A very nice combination of flavors for a spring soup. The freshness of the mint pairs nicely with the creamy quality of the peas, A spoonful of heavy cream was accented quite nicely with touch of lemon zest. I feel clean and satisfied after eating. I could have gone for seconds.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?