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.
I made this soup with frozen peas. I served it chilled on a very warm evening. We enjoyed it very much, nice flavors. I was not satisfied with the texture, however. I tried to strain it through a mesh strainer, but my strainer was too fine for the job and so I gave up the attempt and served it with the remaining fibrous material. I think that the lemon whipped cream really made the dish. Definitely don't skip the lemon cream.
Great, simple, healthy soup. I used frozen peas (really the only frozen vegetable that holds up to fresh) and substituted plain yogurt for the whipped cream. I needed to add a little more stock than the recipe called for as I found the soup too thick.
A great spring pea soup. I used frozen peas and it came out fine. In fact, I had one bowl and my husband polished off the rest of the pot. Don't leave out the mint - it really highlights the peas. Also a plus - quick to make.