I published this recipe for Chilled Spring Pea & Mint with Burrata a few years ago after a total kitchen flop. I was trying to impress some friends with a fancy, hot pea soup for a summer dinner party. The stove was on, the kitchen was sweltering, and the whole thing just felt… heavy. Not at all the light, joyful vibe I wanted. It was a reminder that sometimes the best recipes, like a cheesy pea pasta, come from simplicity and fresh ingredients.
In a last-minute panic, I threw the whole pot into the fridge, grabbed some fresh mint from the garden, and blitzed it all cold. I plopped a cool ball of burrata on top. The result was a revelation. It was like eating the essence of a spring garden. It was bright, creamy, and so refreshing. My friends went crazy for it. That happy accident is now my go-to starter for any warm-weather gathering.
My secret for this recipe is blending while it’s cold. You don’t cook a thing. This keeps the peas tasting incredibly sweet and fresh, and the mint beautifully vibrant. It’s a trick I use for all my cold soups now. It makes all the difference between a good soup and a truly memorable one.
Recipe Overview
- Cuisine: Modern Vegetarian
- Category: Appetizer or Light Lunch
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus chilling)
- Servings: 4
Why This Recipe is So Special
This dish is special because it’s all about pure, simple flavor. There’s no cream to weigh it down. Instead, the magic comes from the burrata.
That cool, milky center rivers out into the bright green soup when you break into it. It creates the most luxurious, creamy texture you can imagine. It feels fancy but is honestly one of the easiest things I make. If you’re looking for another fantastic way to use peas that’s a hit with the whole family, you must try this Parmesan pea pasta recipe.
It’s the perfect centerpiece for a vegetarian dinner party that wants to feel special. The color alone, that gorgeous spring green, sets a beautiful summer aesthetic on your table.
The Full Ingredient List
This list is short and sweet. Using the best ingredients you can find here really pays off. Fresh mint is non-negotiable for me!
- 4 cups fresh or frozen peas (thawed if frozen)
- 1/2 cup fresh mint leaves, packed (plus more for garnish)
- 1 small shallot, roughly chopped
- 1 small garlic clove
- 3 cups vegetable broth, chilled
- 3 tablespoons extra virgin olive oil (plus more for drizzling)
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1 large ball of burrata cheese
- Flaky sea salt, for finishing
My Step-by-Step Method
I love this method because you can do it all in a blender. No pots, no fuss. Just make sure everything is cold before you start blending.
- Add the peas, mint, shallot, and garlic to your blender pitcher.
- Pour in the chilled vegetable broth, olive oil, and lemon juice. Add the kosher salt and pepper.
- Blend on high speed for a full 1-2 minutes. You want it completely smooth and pale green. It will look a bit frothy, which is perfect.
- Taste the soup! This is the most important step. Adjust with more salt, pepper, or lemon juice until it tastes bright and balanced to you.
- Pour the soup into a container and chill in the refrigerator for at least 2 hours. This lets the flavors get to know each other.
- When ready to serve, divide the cold soup between four bowls. Carefully place a portion of the burrata in the center of each bowl.
- Drizzle with a little more olive oil, sprinkle with flaky sea salt and a few cracks of pepper. Tear a few small mint leaves over the top for a fresh finish.
My Top Tips for Success
- Chill Your Broth: Use broth straight from the fridge. If you only have room-temp broth, pop it in the freezer for 15 minutes first. Starting cold means you can serve the soup much sooner.
- Blend Longer Than You Think: Don’t rush the blending. A full two minutes on high makes the soup incredibly silky and emulsified. A quick pulse just won’t do the trick.
- Acid is Your Friend: The lemon juice is crucial. It cuts through the richness and makes the pea flavor pop. If it tastes a little flat, add another squeeze.
- Let the Burrata Shine: Take the burrata out of the fridge about 15-20 minutes before serving. A slightly less chilled center will ooze even more beautifully into the soup.
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to! Here’s how to steer clear.
Chilled Spring Pea & Mint with Burrata Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Chilled Spring Pea & Mint with Burrata Recipe!
Nutrition Information
Using Wilted or Old Mint: Brown-edged mint will make your soup taste bitter. Your mint should be vibrant green and smell amazing. If it’s sad, skip the recipe or use fresh basil instead.
Skipping the Chilling Time: This soup needs time in the fridge. Serving it right after blending tastes raw and sharp. The chill time smooths all the flavors together beautifully. Plan ahead!
Overcomplicating the Garnish: You don’t need bacon bits or croutons here. The burrata, oil, salt, and mint are the perfect finish. Adding too much stuff takes away from the clean, fresh vibe.
NUTRITION INFORMATION
- Calories: 320
- Carbohydrates: 22g
- Protein: 14g
- Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 980mg
- Fiber: 7g
- Sugar: 9g
*Nutrition is an estimate for one serving including burrata.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! In fact, I recommend it. The flavor gets even better after a night in the fridge. Just store the soup and burrata separately. Assemble the bowls right before you serve.
What can I use instead of burrata?
If you can’t find burrata, a fresh mozzarella ball (bocconcini) is a good substitute. The texture won’t be as luxuriously creamy, but it will still be delicious. A dollop of whole-milk ricotta could also work in a pinch.
Is it okay to use all frozen peas?
Yes, frozen peas are fantastic here. They are often frozen at peak freshness, so their flavor is great. Just make sure they are fully thawed before you blend to avoid a grainy texture.
Leave a Reply! (I’d Love to Hear From You!)
Did you try this chilled spring soup for your dinner party? I’d love to know how it went! Did your guests love that burst of fresh flavor? Tell me all about it in the comments below. If you have your own twist, like adding a bit of basil or lemon zest, share it with us. And if you loved it, please give the recipe a 5-star rating—it helps other home cooks find it. If you’re cooking for little ones, they might also enjoy this cheesy veggie twist on pasta. Happy blending!
