Jamie Oliver Pea And Mint Soup Recipe

This Jamie Oliver Pea And Mint Soup? It’s the kind of thing that sneaks up on you. Simple. Green as spring. Almost too green. The texture walks a fine line between silky and rustic, depending how long you blitz it. I made it on a Tuesday—felt like a Sunday. And the smell when that mint hits the hot peas… yeah, that.

Ingredients Needed

• 75g finely chopped onion (about half a cup)
• 15g butter (a generous tablespoon)
• 350g peas (roughly 2 and a half cups—fresh or thawed frozen)
• 360ml chicken or vegetable stock (1 and a half cups)
• 10g fresh mint, chopped (2 tablespoons or to taste)
• Salt and black pepper (start small, adjust as needed)
• 15g creme fraiche per serving (about 1 tablespoon each)

How To Make Jamie Oliver Pea And Mint Soup

1. First off—get everything ready. Chop your onion until your eyes water. Lay out the rest. I always forget something unless it’s all right there.
2. Butter into a pot. Medium heat. Onion goes in, and don’t rush this. Let it sweat. You’ll smell when it’s ready—it turns soft, like it’s giving up. No browning.
3. Peas next. Straight in. Stir ‘em around, make sure they’re mingling with the onions. Then pour in the stock. It sizzles for a second, then calms down. That’s your cue. Lid on.
4. Now wait. If the peas are thawed, 2 minutes is plenty. Fresh ones? Give ‘em more time. But don’t walk away—green like this is fragile.
5. Take the pot off the heat. Throw in the mint. It smells like a garden after rain. Blitz the whole lot. Hand blender is fine; jug blender works too but cool it a bit first unless you fancy cleaning soup off your ceiling.
6. Taste. Salt. Pepper. Maybe more mint. Maybe not.
7. Spoon it into bowls. Hot is lovely. Cold is different—but in a good way. Add a lazy swirl of creme fraiche. Eat it slow.

Why I Love This Recipe

I didn’t think I’d care much for a green soup. But there’s something about this one. Maybe it’s the surprise of it—how fresh it tastes, how quick it comes together. I made it once for my mum. She said it reminded her of her garden in April. That kind of thing sticks.

Recipe Tips

• If you can get fresh peas, do it. They taste like sunshine.
• Chop the onion as small as you can. No one wants chunks.
• Watch the colour. Too long and it turns dull. You want it bright—almost glowing.
• Don’t skip the creme fraiche. It’s not garnish. It’s part of the story.
• A bit of lemon zest wouldn’t hurt.

How To Store This Jamie Oliver Pea And Mint Soup Recipe

• At Room Temperature: Let it cool down, but don’t dawdle. Two hours, tops. Then get it in the fridge.
• In the Fridge: Covered up, it’ll last four days easy. Flavour deepens a bit, actually. Just give it a stir.
• In the Freezer: Cool it first. Then into bags or tubs. Don’t forget the label—I always think I’ll remember and never do. It’ll keep for two months. Maybe more, but two is safe.
• Reheating: Stovetop is best—gentle heat, stir now and then. Microwave works too. Just don’t nuke it into oblivion. Warm, not volcanic.

Let’s Answer a Few Questions! (FAQs)

Can I use mint extract instead of fresh mint?
Please don’t. Just—don’t. It’s not the same. It tastes… fake. If you can’t get fresh mint, try a pinch of dried. Small pinch.

What if my soup is too thick?
No big deal. Add a splash more stock. Stir it through. Warm it gently.

Too thin?
Simmer it down. Or toss in some extra peas and blitz again. Texture’s personal anyway.

How do I know when the peas are done?
They’re soft but still bright. Like they’re just barely cooked. Overdo it and you’ll know. The green goes sad.

Can I make this vegan?
Yep. Use veg stock. Swap butter for olive oil or vegan spread. Creme fraiche? Plenty of plant-based versions out there. Just pick a good one.

Nutrition Facts (per serving)

• Calories: 283
• Carbs: 35g
• Protein: 15g
• Fat: 10g
• Sugar: 14g
• Fibre: 10g
• Sodium: 324mg

 Try More Recipe:

• Jamie Oliver Carrot Orange Soup
• Jamie Oliver Sweet Potato And Chorizo Soup
• Jamie Oliver Marrow Soup