Trio of Soups: Pea Soup

Use frozen or fresh peas and a really good chicken stock to make this light, mint-infused soup that is perfect for a summer luncheon or a delicious starter. A hint of lemon zest and dollops of crème fraîche ensure the result is a mouthwatering flavour explosion.


Serves 4

Preparation Time

Cook time

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Cook's NoteThe colours in the photograph may not reflect the true colours of the soups.
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  • 1 tbsp butter
  • 1 shallot sliced
  • 1 garlic clove, sliced
  • 500ml chicken stock
  • 500g frozen peas
  • 2 tbsp mint leaves
  • 70g crème fraîche
  • Zest of half a small lemon
  • Sea salt flakes and white pepper
  • About 1 tbsp fresh lemon juice, for seasoning

To serve:

  • 4 tsp Cream
  • 4 mint leaves


Heat the butter in a Le Creuset Cool Mint 22cm Signature Round Casserole over a medium-low to low heat.

Add the shallot and garlic, replace the lid and sweat for 15 minutes.

Add the chicken stock, replace the lid and bring to the boil.

Add the frozen peas, replace the lid and bring to the boil. Once the stock is boiling again, cook the peas for about 2 minutes or until cooked but still bright green.

Process with a handheld blender until smooth. Season to taste with with salt and pepper. Add the mint, crème fraîche and lemon zest and blend again until smooth. If necessary, season again with salt and pepper and, just before serving, heat through and season with the lemon juice.

Divide between four Le Creuset Cool Mint Mini Round Cocottes and serve garnished with a swirl of cream and the mint leaves.