Chilled Spring Pea & Mint with Burrata Recipe

Chilled Spring Pea & Mint with Burrata served warm with cozy spices — Comforting Chilled Spring Pea & Mint with Burrata you can make today

I published this recipe a few years ago after a total kitchen flop. I was trying to impress some friends with a fancy, hot pea soup for a spring dinner party. The stove was on, the kitchen was hot, and I was a stressed mess. It just didn’t feel right for the season. That’s when I had my lightbulb moment. What if I skipped the cooking altogether? I grabbed my bag of frozen peas, some fresh mint from the garden, and my trusty blender. The result was this Chilled Spring Pea & Mint with Burrata. It was cool, creamy, and ready in minutes. My friends went crazy for it. Now, it’s my absolute go-to for a quick and impressive brunch or light meal.

Now, it’s my absolute go-to. It captures that feeling of a bright, sunny day in a bowl. It’s the easiest fancy thing you’ll ever make. I promise.

Recipe Overview

Cuisine: Modern American
Category: Appetizer or Light Main
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 of its simplicity and speed. You don’t cook a thing. The magic happens in your blender.

Using frozen peas straight from the bag is my secret weapon. They are flash-frozen at peak sweetness. This means incredible flavor, any time of year.

The hot vegetable stock poured over them is the only “cook” they get. It just takes the raw edge off. You keep all that vibrant green color and fresh taste.

Pairing it with cool, creamy burrata is my favorite part. The rich, milky center spilling into the bright soup is pure joy. It feels luxurious but is so simple to put together.

The Full Ingredient List

Gathering everything is the hardest part! Once you have these items, you’re minutes away from a stunning dish.

16 oz (about 4 cups) frozen peas
2 cups hot vegetable stock
1/2 cup fresh mint leaves, packed (plus more for garnish)
1/3 cup plain Greek yogurt or sour cream
2 tablespoons fresh lemon juice
1 small garlic clove
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
1/4 cup extra virgin olive oil, plus more for drizzling
8 oz burrata cheese (one large or two small balls)
Flaky sea salt, for finishing
Fresh pea shoots or microgreens, for garnish (optional)

My Step-by-Step Method

Here’s exactly how I make it. Follow these steps and you really can’t go wrong.

First, get your blender ready. Place the frozen peas, mint leaves, garlic clove, yogurt, lemon juice, salt, and pepper into the blender pitcher.
Carefully pour the hot vegetable stock over everything in the blender. The hot liquid will help blend everything smoothly and soften the peas perfectly.
Put the lid on securely. Start blending on low, then quickly increase to high speed. Let it run for a full minute, until the soup is completely smooth and a vibrant green.
With the blender still running on low, open the feed tube. Slowly drizzle in the 1/4 cup of olive oil. This helps make the soup beautifully silky.
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 pop it in the fridge. Let it chill for at least 2 hours. This really lets the flavors come together.
When you’re ready to serve, give the soup a good stir. Divide it among four shallow bowls.
Place a ball of burrata (or half a ball) in the center of each bowl of soup. Gently tear it open with your fingers to reveal the creamy center.
Finish with a drizzle of olive oil, a pinch of flaky sea salt, some cracked pepper, and a few fresh mint leaves or pea shoots. Serve immediately and watch everyone smile.

My Top Tips for Success

Blend Hot, Serve Cold: Using hot stock is key for a smooth texture without cooking the peas. But serving it chilled is what makes it so refreshing.
Taste and Adjust: After blending, always taste. You might need a pinch more salt or a squeeze of lemon to make the flavors pop. Trust your own palate.
Chill Thoroughly: Don’t skip the chilling time! A truly cold soup makes the creamy burrata even more special. It’s worth the wait.
Garnish Generously: That final drizzle of oil and flaky salt isn’t just pretty. It adds a wonderful finish of flavor and texture. Don’t be shy.

Common Mistakes to Avoid

I’ve made these so you don’t have to. Here’s what to watch for.

Using warm soup. If the soup isn’t cold enough, the burrata will melt too quickly and lose its lovely shape. Make sure it’s properly chilled from the fridge.

Over-blending the mint. If you blend for too long after adding the mint, the soup can turn a dull, brownish green. A minute on high is plenty to get it smooth and bright.

Skipping the fat. The olive oil and yogurt are crucial for body and richness. A soup made with just peas and stock can taste thin. The fat rounds everything out beautifully.

NUTRITION INFORMATION

Calories: ~380
Carbohydrates: 20g
Protein: 16g
Fat: 28g
Saturated Fat: 10g
Fiber: 6g
Sugar: 8g

*This is an estimate for one serving including burrata. It will vary based on your specific ingredients.

FREQUENTLY ASKED QUESTIONS

Can I make this soup ahead of time?

Absolutely! In fact, I recommend it. The soup base keeps wonderfully in the fridge for up to 2 days. Just store it in a sealed container. Add the burrata and fresh garnishes 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. It won’t have the same creamy center, but it’s still delicious. For a dairy-free option, a scoop of ripe avocado is lovely.

My soup came out too thick. How can I fix it?

No problem! Just thin it out with a little cold water, stock, or even a splash of buttermilk. Add a tablespoon at a time and stir until it reaches your preferred consistency.