Chilled Snap Pea and Mint Soup


  • 4 cups shelled fresh green peas
  • 3 cups water
  • ½ cup fresh mint
  • ½ cup extra virgin olive oil
  • 1 pinch salt


  • 1 large pot
  • 1 bowl
  • A blender
  • A strainer or sieve


  1. Boil a large pot of salted water.
  2. Prepare a bowl filled with ice water.
  3. Blanch the peas in the boiling water for 2 minutes.
  4. Transfer peas to the bowl of ice water to cool them down.
  5. Wash mint, and set aside. Save a few nice pieces for garnish.
  6. Using a blender, puree the peas with the 3 cups of water and ½ cup of mint until the mixture is smooth and silky.
  7. Strain through a sieve into a bowl, and add the ½ cup of olive oil and a pinch of salt.
  8. Serve cold, topped with a mint leaf.

Recipe courtesy of Chef Robert Belcham