Browse All Recipes

Chilled pea and mint soup with poached prawns

Australian Gourmet Traveller recipe for chilled pea and mint soup with poached prawns.

By Emma Knowles & Adelaide Lucas
  • 15 mins preparation
  • 10 mins cooking plus chilling
  • Serves 8
  • Print
Chilled pea and mint soup with poached prawns
This vibrant green soup takes no time at all to prepare – just allow enough time for it to chill.


  • 1 tbsp olive oil
  • 3 golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 600 gm frozen peas, defrosted
  • 1 cup (loosely packed) mint leaves
  • 80 gm (1/3 cup) crème fraîche
  • 12 small green prawns, peeled, cleaned and halved lengthways


  • 1
    Heat oil in a saucepan, add shallot and garlic, cook over medium heat until soft (2-3 minutes). Add 500ml water, bring to boil, add peas and mint, remove from heat. Add crème fraîche. Blend with a hand-held blender until smooth, strain through a fine sieve. Season to taste, refrigerate until chilled (1-1½ hours).
  • 2
    Meanwhile, bring a saucepan of salted water to boil, add prawns and cook until pink (2-3 minutes). Transfer with a slotted spoon to a bowl of iced water, drain and set aside.
  • 3
    Divide prawns among eight 100ml-capacity cups, pour over soup and serve immediately.


Drink Suggestion: Bone-dry fino sherry. Drink suggestion by Max Allen

  • undefined: Emma Knowles & Adelaide Lucas