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Chilled Pea and Mint Soup

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


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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For more from Chef Bren Herrera, visit her website www.BrenHerrera.com

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