Recipe Pea soup with mint

This all-green velouté can be put in a jar to keep well. With its hint of mint, it plays originality. If you want to have a heartier soup, we advise you to add a potato in step 2 of the recipe. For those with a sweet tooth, add liquid cream when serving.

Velouté de petits pois à la menthe
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Preparation time:
40 min
Heat treatment time:
Community rating:


Number of persons: 4 servings
  • Peas - 2kg (500g shelled)
  • 200 ml of liquid cream
  • 1/2 bunch of mint
  • A pinch of bicarbonate
  • 1 large agria potato peeled
  •  6 green stems of spring onion
  • Carrot tops, radishes, etc.

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  1. Cut the spring onions (keep just the stems), slice the green part of the spring onions. Set aside in a salad bowl.
  2. Cut the potato into small pieces.
  3. Put butter in the pan. When the butter has melted, add the chopped onions and the potato pieces to the pan. Stir and let it cook over low heat.
  4. Add a pinch of coarse salt to the pan. When it starts to cook, add more water and raise the temperature to a boil.
  5. Once boiling, coarsely chop radish and carrot tops and add them directly to the pan. Stir to combine.
  6. In another pot, bring water to a boil. When the water is boiling, add a little coarse salt and a little bicarbonate (to keep the peas green).
  7. Put the peas in the water. When they are cooked, put them in the soup. Then remove the soup from the heat.
  8. Add the mint leaves to the soup and blend. Season if necessary.
  9. Immediately fill, seal, and heat-treat the jars for 2 hours at 100°.

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