Chilled Pea and Mint Soup
Chef Bren Herrera is in the kitchen making a refreshing chilled soup with peas and mint.


  • 1 Tbsp Unsalted Butter
  • 1 Cup Chopped Spring Onions
  • 2 Clovevs Garlic, Minced
  • 3 Fresh Sage Leaves, Minced (Or 2 Tsps Dried)
  • 2 Cups Herbed Chicken Stock
  • 3 Cups English Peas
  • 7-8 Fresh Mint Leaves
  • 1 Tsp Kosher Salt
  • ⅛ Tsp Freshly Ground White Pepper
  • 1 Tsp Veg Oil
  • ½ Cup Unsalted Pumpkin Seeds Plus More For Garnish
  • Sea Salt
  • 1 ¼ Cups Light Whipping Cream
  • 3 Tbsp Thinly Sliced Fresh Chives For Garnish

Chilled Pea and Mint Soup - Home & Family


1) Melt Butter Over Medium Heat

2) Add Spring Onions, Garlic And Sage And Sautee Until Softened

3) Stir In The Chicken Stock

4) Cook For An Additional 3 Minutes

5) Add The Peas And Mint

6) Cook For 2o - 25 Mins Over Medium Heat

7) While The Peas Are Cooking, Toast The Pumpkin Seeds: Heat The Oil Over Medium In A Small Skillet. Add The Pumpkin Seeds And Season With Sea Salt To Taste. Toast The Seeds, Turning On Each Side Until They Are Browned But Not Burned, About 3 Minutes

8) Stir Cream Into Peas And Puree Until Smooth And Velvety

9) Stir Well And Simmer For 5 More Mins

10) Allow To Chill For 1 To 1 ½ Hours Before Serving

11) Garnish Each Serving With 1 Tbsp Pumpkin Seeds And Chives

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