Minted Split & Fresh Pea Soup

This pea soup splits the difference between two classics: the earthy, slow-cooked depth of split peas and the sweet, grassy snap of fresh green peas, with a generous handful of fresh mint to lift the whole thing. The split peas simmer first to build body; the green peas go in for just 6 to 7 minutes at the end so they keep their bright color and sweetness.

Works both ways. Hot, it’s a deep green winter bowl. Chilled, it eats like a refreshing summer starter, especially with crispy bacon scattered on top.

Pro Tips

• Don’t skip the simmer on the split peas. They need that 30 minutes to break down and turn creamy; rushing it leaves a chalky, gritty soup.
• Add the fresh mint to the food processor at the end, not while simmering. Cooked mint goes muddy and loses its brightness.
• For a silkier soup, push it through a fine mesh strainer after blending to catch any stubborn split pea skins.
• Salt at the end. Salting too early can toughen the split peas and slow them from softening.
• If serving cold, thin with a splash of cold water or buttermilk. The soup thickens significantly as it chills and needs loosening.

Variations

• Stir in a swirl of Greek yogurt or crème fraîche just before serving for a richer finish.
• Add a small sauteed shallot and a clove of garlic to the simmer for more savory depth.
• Garnish with crispy bacon, fresh pea shoots, or a few drops of good extra-virgin olive oil for a restaurant presentation.