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
  • Serves 8
  • 15 mins preparation
  • 10 mins cooking plus chilling
Chilled pea and mint soup with poached prawns
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

  • Author: Emma Knowles & Adelaide Lucas