What’s Cooking: Chilled Minted English Pea Soup

Think spring with Executive Chef Devin Bozkaya’s brightly colored Chilled Minted English Pea Soup. Look for it this spring on Weekapaug Inn’s menu.

Chilled Minted English Pea Soup

16 oz. English peas, shucked, blanched and shocked
2 ounces spinach leaves, blanched and shocked
2 ounces shallots, peeled and thinly sliced
1 cup white wine
3 cups vegetable broth or water
8 whole peppercorns
1 bay leaf
1 mint sprig, steeped
Salt and pinch of sugar, to taste
Heavy cream or half & half, for consistency


Bring salted water to a boil and blanch the peas for about 1-2 minutes, until the peas are tender, and immediately place in ice water to shock and retain the color. Repeat the process with the spinach, but only blanch the spinach for 30 seconds, until wilted.

In a separate sauce pot, sweat shallots until tender and translucent, deglaze with white wine, add the broth or water, peppercorns, and bay leaf, simmer for 20 minutes. Remove from heat and steep the mint for 8 minutes. Strain the liquid and fully chill before using. This stock base can be made in advance and stored in the refrigerator for up to 4 days.

In small batches, purée the peas with the liquid, and some spinach; pass through a fine mesh strainer.

After all the spinach and peas are puréed and passed, adjust consistency with heavy cream and any left over stock.

Season with salt and sugar to your preference. Serve it with a light dollop of whipped crème fraîche and a favorite shrimp salad recipe.

[Note: The soup base may be frozen before cream is added. If you wish to serve it heated, do so just before serving to maintain the texture and color.]

Hungry for more? Discover the flavors in The Restaurant this month or make a reservation today.