Spring Onion, Pea, and Mint Soup

The Spruce Eats
Serves: 4 Save

Ingredients (10)

  • 1 tablespoon extra virgin olive oil (plus extra for serving)
  • 1/4 stick butter
  • Small bunch of spring onions/scallions
  • 1 garlic clove (peeled and minced)
  • 5 cups/750 grams frozen garden peas
  • 1 cup/75 grams mint leaves (roughly chopped)
  • 1 3/4 pints/1 liter vegetable stock
  • Sea salt (to taste)
  • Freshly ground pepper (to taste)
  • Optional: 2 tablespoons crème frâiche

Directions

Learn how to make this recipe at The Spruce Eats

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