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Mary Berry Pea and Mint Soup Recipe

Mary Berry Pea and Mint Soup Recipe

Mary Berry's pea and mint soup is vivid green, fresh, and ready in 20 minutes — the fastest genuinely good soup you can make.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Portions
Course: Soup
Cuisine: British
Calories: 230
Ingredients Method Notes

Ingredients
  

  • Soup:
  • 40 g unsalted butter
  • 1 tbsp olive oil
  • 1 large onion roughly chopped
  • 2 garlic cloves crushed
  • 1 medium potato about 175g, peeled and roughly chopped
  • 900 ml vegetable or chicken stock
  • 600 g frozen peas
  • A generous handful of fresh mint leaves about 20–25 leaves
  • 100 ml double cream
  • Juice of ½ lemon
  • Salt and white pepper
  • To Serve:
  • Double cream or crème fraîche
  • Fresh mint leaves
  • Extra virgin olive oil
  • Crusty bread

Method
 

  1. Melt butter with oil over medium heat. Cook onion 8 minutes — no colour. Add garlic — 1 minute. Add potato — stir.
  2. Add stock. Bring to boil. Simmer 12–15 minutes until potato is completely tender.
  3. Add frozen peas. Bring back to the boil. Cook exactly 2 minutes.
  4. Remove from heat immediately. Add mint leaves. Blend completely smooth — 2 full minutes without delay.
  5. Return to gentle heat. Add cream and lemon juice. Warm through — do not boil. Season with salt and white pepper.
  6. Ladle into warm bowls. Swirl cream. Add mint leaves and olive oil drizzle. Serve immediately.

Notes

Use frozen peas — more consistent sweetness and colour than fresh supermarket peas.
Add mint off the heat and blend immediately — every second of delay dulls the colour.
The potato gives body — do not skip it.
White pepper not black — invisible in the bowl, no messy specks.
Serve immediately — colour fades quickly after blending.
Freeze before adding cream for up to 3 months.
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