Pea and Mint Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Fresh peas and mint constitute the traditional summer flavours of British cooking.


  • 4 oz (125 g) butter
  • lb (750 g) fresh green peas, podded
  • 2 oz (50 g) flour
  • 2 pints (1 litres) chicken stock
  • Salt and pepper
  • Sprig of mint
  • A little caster sugar
  • 5 fl oz (150 ml) double cream
  • Chopped mint to garnish


Melt 2 oz (50 g) of the butter in a pan, add the peas and cook gently, covered, for 5 minutes. Blend in the flour and gradually stir in the stock; season with salt and pepper and add the sprig of mint. Bring to the boil and simmer for 10 minutes or until the peas are tender. Reserve a few of the peas for garnish.

Rub the soup through a sieve or blend in a liquidiser. Return the soup to the heat; correct the seasoning and add sugar to taste. Stir in the cream, but do not let the soup reach boiling point. Serve the soup garnished with the reserved peas and chopped mint.