Equipment
Ingredients
Soup Base
- 1 shallot, roughly chopped
- 250 ml vegetable stock, cold or room temperature
- 500 g green peas, fresh or thawed frozen
- 15 g fresh mint, leaves picked, stems discarded
- 300 ml buttermilk, cold, well-shaken
Pantry Staples
- 15 ml olive oil
- kosher salt
- white pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 179 kcal
- Protein
- 10 g
- Carbohydrates
- 25 g
- Fat
- 5 g
- Fiber
- 8 g
- Sugar
- 12 g
- Sodium
- 826 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 504 mg
- Calcium
- 136 mg
- Iron
- 2.7 mg
- Magnesium
- 47 mg
- Phosphorus
- 146 mg
- Zinc
- 1.6 mg
- Vitamin A
- 90 mcg
- Vitamin C
- 52 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 33 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.35 mg
- Riboflavin
- 0.17 mg
- Niacin
- 2.7 mg
- Folate
- 89 mcg
- Water
- 112 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium saucepan, heat the olive oil over medium heat. Add the chopped shallot and sweat until translucent but not browned, about 3 minutes.
Pour in the vegetable stock and bring to a rapid simmer. Add the green peas and cook just until tender and vibrant green, about 2 minutes. Do not overcook or the soup will lose its bright color.
Remove the saucepan from the heat and immediately stir in the fresh mint leaves. Transfer the entire mixture to a blender.
Blend on high speed for 1 to 2 minutes until completely smooth. For an ultra-refined texture, you can optionally pass the puree through a fine-mesh sieve into a mixing bowl.
Chill the mixing bowl in the refrigerator until the pea base is completely cold, dropping below 4°C/40°F, which takes about 2 hours. Alternatively, stir the bowl over an ice bath for rapid chilling.
Once the base is completely cold, use a whisk to gently fold in the cold buttermilk until fully incorporated. Season aggressively to taste with kosher salt and white pepper.
Ladle into chilled serving bowls. Garnish with a few extra drops of olive oil, a scattering of whole peas, and small mint leaves. Serve immediately.
Chef's Notes
- To preserve the brilliant green color of the peas, an ice bath is highly recommended for chilling the blended base quickly. Rapid cooling halts the residual cooking process instantly.
- White pepper is specified instead of black pepper to maintain the pristine, uniform color of the soup without introducing black specks.
- Whole milk buttermilk yields the best mouthfeel and richest flavor, but low-fat works well if that is what you have on hand. Always shake well before measuring.
- This soup relies heavily on seasoning since it is served cold. Cold temperatures mute flavors on the palate, so you will likely need more salt than you would for a hot soup.
Storage
Refrigerator: 3 days — Store in an airtight container. Whisk well before serving as the buttermilk may separate slightly upon sitting.
Troubleshooting
Soup is a dull olive-green color instead of a vibrant emerald.
Cause: The peas were boiled for too long, or the acidic buttermilk was added while the pea base was still warm.
Fix: Cosmetic issue only; cannot be fixed but remains perfectly safe and delicious to eat.
Prevention: Cook peas for no more than 2 to 3 minutes and ensure the base is fully chilled before adding buttermilk.
Soup separated or appears curdled.
Cause: Buttermilk was added to a warm base, or the soup was heated after the buttermilk was added.
Fix: Vigorously re-blend the chilled soup in a blender to re-emulsify the mixture.
Prevention: Only add buttermilk to a completely chilled pea base.
Cultural Context
Chilled pea and mint soup is a hallmark of spring and early summer menus, heavily rooted in British culinary traditions that celebrate the classic pairing of sweet garden peas and fresh mint. The addition of buttermilk introduces an American influence, providing a lactic tang that balances the natural sugars of the peas while lending a creamy texture without the heaviness of heavy cream.
