Mary Berry Pea And Mint Soup

This isn’t just a soup—it’s a snapshot of spring.
Mary Berry’s Pea and Mint Soup captures clean, sweet flavors with a clever method that keeps everything fresh and vivid.

The secret is cooking the peas and mint gently, keeping their natural brightness alive.

Why This Pea and Mint Soup Works So Well

• Butter and Onion Base: Gently fried onions lay down a soft, savory background.
• Peas Cooked Just Right: Quick cooking locks in sweetness and vibrant green color.
• Mint Handled Carefully: Stalks simmer for depth; tender leaves add clean finish.
• Mint Jelly Boost: A spoonful brings a subtle roundness without making it sugary.

The result? A soup that feels light, fresh, and lively — never heavy or dull.

Ingredients (And Why They Matter)

• Butter: Coats the onion and carries the pea flavor.
• Onion: Softens into a gentle base without taking over.
• Frozen Petit Pois: Smaller and sweeter than regular peas; critical for smooth texture.
• Chicken or Vegetable Stock: Deepens the flavor without weighing it down.
• Fresh Mint: Fresh only—dried won’t give the lift you need here.
• Mint Jelly: Adds a silky depth and slight sweetness.
• Salt and Pepper: Sharpens and balances everything at the end.
• Crème Fraiche: Adds a rich swirl and softens the minty edges beautifully.

Smart Tweaks That Actually Work

• Make it Vegetarian: Choose a good vegetable stock.
• Cool Summer Version: Chill the soup and serve with extra mint.
• Richer Finish: Swap crème fraiche for a drizzle of double cream if you want it even silkier.

Lessons From the Kitchen

What Went Wrong	Why It Happens	How to Fix It
Grey, dull soup	Overcooked peas	Cook peas just 8 minutes, no longer
Harsh mint taste	Mint leaves boiled too early	Only add leaves at the very end
Heavy texture	Not enough stock	Thin with a little extra stock after blending
Flat flavor	Not enough salt and pepper	Always taste and adjust at the end

Step-by-Step Method (With Expert Tips)

1. Soften the Onion
   Melt the butter in a large pot.
   Add the chopped onion and gently fry for about 5 minutes until soft and translucent. Pro Tip: Keep heat moderate—you want no browning, just softness.
2. Add the Peas and Fry
   Stir in the petit pois and cook for 2–3 minutes.
3. Simmer Gently with Stock and Mint Stalks
   Pour in the hot stock.
   Strip the leaves from the mint, set aside, and add the stalks to the pot.
   Cover and simmer gently for about 8 minutes until peas are just tender.
4. Add Jelly and Blend
   Stir in the mint jelly.
   Remove the mint stalks and add the reserved mint leaves.
   Blend until silky smooth. Pro Tip: Blend in batches if necessary. Don’t overfill the blender with hot liquid.
5. Season and Serve
   Return to the pan, season carefully with salt and pepper.
   Serve hot or chilled, topped with a swirl of crème fraiche.

How to Store It Right

• Fridge: Store cooled soup in a sealed container for up to 3 days.
• Freezer: Freeze for up to 3 months. Thaw gently in the fridge overnight.
• Reheat: Warm slowly on the stove, stirring gently.

Pro Tip: If the soup thickens too much after chilling, loosen it with a splash of stock before serving.

A Bite of Culinary History

Pea and mint soup has long roots in British home cooking.
It celebrated the first green shoots of spring after winter’s heavy fare.
Mary Berry’s take keeps that tradition alive but lifts it with an elegant, almost French-style smoothness.

Try More Mary Berry Recipes:

• Mary Berry Butternut Squash And Red Pepper Soup
• Mary Berry Sweet Potato Soup
• Mary Berry Leek And Potato Soup