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+ servings

Cold Sugar Snap Pea Mint Soup

Course Appetizers, Soups
Cuisine English/British, Mediterranean
Keyword black pepper, cayenne pepper, chicken broth, Cold Soup, fresh mint, garlic, ground black pepper, healthy, Leeks, Mint Leaves, olive oil, onion, pepper, prairie farms, salt, sour cream, Sour Cream Squeeze Pouch, Sugar Snap Peas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Servings 6 people


  • 1 Pound Sugar Snap Peas (ends and strings removed)
  • 1 Cup Leeks, chopped
  • 1/4 tsp salt
  • 4 Cups chicken broth
  • 1/4 tsp ground black pepper
  • 1/8 tsp Cayenne pepper
  • 1 Tbsp olive oil
  • 3 Fresh Mint Leaves


  • 1 Prairie Farms Sour Cream Squeeze Pouch
  • 2 Fresh Mint Leaves


  • Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with salt. Cook, stirring often, until leeks are soft (about 5 min). Pour chicken broth on leeks; bring to a boil. Season with black pepper and cayenne pepper.
  • Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started softening (about 5 min).
  • Turn off heat; use a slotted spoon to transfer vegetables into a large blender. Leave liquid in the pot. Pour half liquid from the pot into blender, place a folded towel on blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and blend soup until smooth.
  • Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through strainer. Remove fibers left behind by veggies. Cool soup to room temperature, cover with plastic wrap, and refrigerate until chilled (about 3 hours).
  • Season cold soup with salt and cayenne pepper. Ladle soup into a serving bowl. Squeeze desired amount of sour cream on top. Serve garnished with fresh mint.