By: Craig Wong


  • 5 cups frozen peas
  • 4 cups cold chicken stock, or vegetable stock
  • 1/4 cup mint leaves
  • 1/4 cup Baby spinach leaves, blanched, shocked in ice, squeezed of excess moisture
  • 1 tbsp salt
  • 1/2 tbsp ground white pepper
  • 1/2 cup heavy cream
  1. Add frozen peas and stock into blender. Blend on high for 3-5 minutes until mixture is very smooth.
  2. Add mint, spinach, salt and white pepper. Blend for another 30 seconds.
  3. Add heavy cream and blend for 10 seconds.
  4. Strain the soup and refrigerate or serve chilled immediately.
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