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Chilled pea, mint and lemon soup

Australian Gourmet Traveller dinner entree recipe for chilled pea, mint and lemon soup

By Gourmet Food Team
  • Serves 6
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Chilled pea, mint and lemon soup


  • 2 tbsp olive oil, plus extra to serve
  • 3 golden shallots, finely chopped
  • 600 ml chicken or vegetable stock
  • 600 gm frozen peas
  • ½ cup mint leaves, plus extra to serve (loosely packed)
  • 2 lemons, juice only
  • To serve: crème fraîche


  • 1
    Heat oil in a saucepan over medium-high heat, add shallot and cook for 5 minutes or until soft. Add stock, bring just to the boil, remove from heat, add peas and stand for 5 minutes.
  • 2
    Process pea mixture in a food processor with mint until smooth, add lemon juice, season to taste with sea salt and freshly ground black pepper and refrigerate for 3 hours or until chilled. To serve, ladle soup into bowls, top with a dollop of crème fraîche, drizzle with olive oil and scatter with mint.
  • undefined: Gourmet Food Team