Pea & Mint Soup with Sour Cream

This peas and mint soup with sour cream is from the cookbook “The 6 ingredients” by Conrad Gallagher. This soup is about as instant as you are ever going to get. It is good served both hot and cold, and the addition of mint gives it a wonderful zing. You don’t have to use fresh peas, as frozen work perfectly well when they are not in season, but freshly podded peas have a particular sweetness that I just love.


Shallots, chopped – 50 grams

Shelled fresh peas – 450 grams

Chopped fresh thyme – 25 grams

Single cream – 75 ml

Fresh mint leaves, finely shredded, plus a few whole leaves to garnish – 25 grams

Sour cream – 150 ml


  1. Bring 900ml (11/2 pints) of water to the boil in a pan and then add the shallots, peas, thyme and single cream.
  2. Simmer for 8-10 minutes until the peas are completely tender and season to taste.
  3. Puree the soup in batches in a food processor with a hand-held blender, and then push through a fine sieve for a smoother, more velvety finish, if liked.
  4. If serving warm, pour back into a clean pan, add the mint and season to taste. Reheat gently.
  5. Otherwise, just stir in the mint and chill for at least 2 hours. Ladle into wide-rimmed bowls and swirl the soured cream into each serving.
  6. Garnish with a few mint leaves and sprinkle with black pepper to serve.
  7. The recipe serves 4 people.

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