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Red pottery soup mug with one handle full of creamy bright green soup, garnished with a small mint sprig. Mug sits on a rustic wooden table with four fresh snap pea pods and a silver spoon. Scene is outdoors, lit by sunshine. Background is a wall of green snap pea vines.

Dwarven Snap Pea and Mint Soup

Fresh spring snap peas and mint come together for a light refreshing springtime soup.
5 from 1 vote
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Course Soup
Cuisine American, Dwarven

Equipment

  • Large soup pot
  • Immersion blender (or regular blender)

Ingredients
  

  • 1 ½ lbs fresh sweet snap peas washed and ends trimmed
  • 1 Tbsp butter
  • 1 Tbsp oil any kind of cooking oil will work here
  • 1 small white onion diced or 2 medium spring onions, diced
  • 2 Tbsp fresh mint leaves minced
  • 3 cups chicken or vegetable stock
  • 1 Tbsp lemon juice (about 1/2 a lemon)
  • ¼ tsp table salt more to taste after cooking if desired
  • ½ tsp ground black pepper
  • Plain yogurt or sour cream for serving optional

Instructions
 

  • Boil a large pot of water.
  • Add snap peas and cook for 8 minutes, just until barely soft and still bright green. Drain and rinse with cold water.
  • Heat butter and oil in a large soup pot on medium heat.
  • Add the onions to the pot and cook until onion is soft, stirring occasionally.
  • Add mint, broth, lemon juice, salt, and pepper to the pot and bring to a simmer.
  • Add the pea pods back to the pot and turn off heat.
  • Use an immersion blender to puree the soup to your desired texture, or do small batches in a blender. Serve with a dollop of yogurt or sour cream if you like.

Notes

Be sure to use the early snap peas with very flexible pods, before the peas inside plump up. The older pods are too tough to blend properly.
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