Pea and Mint Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

Fresh peas and mint constitute the traditional summer flavours of British cooking. When I first wrote this recipe I was passionately committed to fresh garden peas. But unless you are able to obtain small, succulent fresh peas, you might as well use frozen petit pois. The mint, however, must be fresh.


  • 50g/2oz butter
  • 675g/lb<


Melt 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 mint sprig. Bring to the boil, then 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 purée in a food processor or blender. Return the soup to t