Spring Mint & Pea Soup Recipe

Sweat aromatics

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the finely chopped onion and a pinch of salt and sweat until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.

Simmer peas

Add the frozen peas and fresh peas to the pot, stir to combine with the aromatics. Pour in the vegetable or chicken stock and bring to a gentle simmer. Cook until peas are tender and bright green, about 6–8 minutes.

Add mint and blend

Remove the pot from heat. Add the packed mint leaves, lemon zest and lemon juice to the peas. Allow to sit 1 minute to wilt the mint, then carefully transfer the mixture in batches to a blender (or use an immersion blender in the pot). Blend until completely smooth and vibrant green. If using a countertop blender, vent the lid slightly and cover with a towel to avoid steam buildup.

Finish soup

Return the blended soup to low heat. Whisk in the cream (if using) and warm through, about 2–3 minutes. Taste and season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste. If the soup is too thick, thin with up to 1/2 cup additional stock or water to reach desired consistency.

While the soup simmers, combine 1/2 cup sour cream (or crème fraîche) with 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, 1/8 teaspoon salt and 1/4 teaspoon honey (optional) in a small bowl. Whisk until smooth and refrigerate until ready to plate. Taste and adjust lemon or salt as needed.

Preheat the oven to 375°F (190°C). Toss 3 cups brioche cubes with 2 tablespoons melted butter, 1 teaspoon olive oil and 1/4 teaspoon fine sea salt until evenly coated. Spread in a single layer on a baking sheet lined with parchment.

Bake for 10–12 minutes, turning once, until golden and crisp. Remove from oven and cool on the pan. These can be made ahead and stored in an airtight container for up to 24 hours.

Preheat oven to 400°F (200°C) or use a skillet. For the oven method: place bacon slices on a rimmed baking sheet lined with foil or parchment. Brush each slice lightly with 1 teaspoon maple syrup if using. Bake 12–18 minutes until crisp (time depends on thickness). Drain on paper towels and chop or break into bite-sized pieces.

For stovetop: cook bacon in a skillet over medium heat until crisp, drain on paper towels and chop. Keep warm.

Rewarm the soup gently over low heat if needed, whisk to a smooth consistency. Ladle 1 cup of soup into warmed bowls (adjust amount to desired serving size).

Add a 1/2 tablespoon dollop of lemon crème to the center of each bowl and use the back of a spoon to create a small swirl if desired.

Scatter 6–8 brioche croutons and 2–3 pieces of chopped crispy bacon over each bowl. Garnish with 1–2 fresh mint leaves, a light drizzle (about 1 tsp) of olive oil if using, and a tiny grind of black pepper.

Serve immediately while hot.