Sweet Pea Soup

Photo by Annie Schlecter
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  • Serves 6 to 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 277 calories
    • Fat 10 g
    • Sat Fat 5 g
    • Cholesterol 20 mg
    • Sodium 909 mg
    • Protein 15 g
    • Carbohydrate 36 g
    • Sugar 13 g
    • Fiber 10 g
    • Iron 4 mg
    • Calcium 80 mg


  1. Check 4tablespoons unsalted butter
  2. Check 2cups finely chopped yellow onion
  3. Check 5cups low-sodium chicken or vegetable broth
  4. Check 8cups frozen green peas (from four 10-ounce packages), thawed slightly
  5. Check 1 1/2cups loosely packed fresh mint leaves
  6. Check 2teaspoons kosher salt
  7. Check 2teaspoons granulated sugar


  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, 3 to 4 minutes.
  2. Add the broth, peas, mint, salt, and sugar. Remove from heat.
  3. Transfer half the mixture to a blender or food processor and puree until smooth. Repeat with the remaining soup.
  4. To serve the soup cold, transfer it to a bowl, cover, and refrigerate for at least 3 hours and up to 24 hours.
  5. To serve the soup hot, return it to pan and place over medium heat until warmed through. Ladle into teacups.