Chilled Spring Pea & Mint with Burrata Recipe

I published this recipe a few years ago after a particularly frantic dinner party. I had promised my friends a stunning start to our meal, but the spring day turned hot, and my original plan for a warm tart felt all wrong. I stood in my kitchen, staring at a bag of fresh peas and a pot of mint on my windowsill, and had one of those happy, desperate moments of inspiration. That’s how this Chilled Spring Pea & Mint with Burrata was born. If you’re looking for another fantastic way to use peas, you must try my creamy Parmesan Pea Pasta.

It saved the day then, and it’s been a star of my table ever since. This dish is my go-to when I want something that feels elegant but is secretly simple. It’s the kind of recipe that makes people think you spent hours, when really, you just trusted a few great ingredients.

My secret for this recipe is all in the blending. I don’t cook the peas for long. I just blanch them quickly to lock in that sweet, bright green color and fresh flavor. Overcook them, and you lose the magic. It’s a trick I learned the hard way, and now I want to share it with you.

Recipe Overview

• Cuisine: Modern American
• Category: Appetizer or Light Main
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes (plus chilling)
• Servings: 4

Why This Recipe is So Special

This isn’t just another cold soup. What makes it special is the texture and the layering of temperatures. You get a velvety, vibrant pea base that’s ice-cold and refreshing.

Then, you break into a room-temperature ball of burrata. The creamy center spills out, creating the most wonderful contrast. It’s cool, creamy, and a little luxurious, all at once.

The mint isn’t just a garnish here. It’s blended right in, making the flavor pop. It tastes like the best part of a spring garden in a bowl.

The Full Ingredient List

Gathering these ingredients is half the fun. Try to get the freshest peas you can find—it makes all the difference. Here’s what you’ll need:

• 4 cups fresh shelled spring peas (or frozen peas, see my tip!)
• 1 large ball of burrata cheese (about 8 oz)
• 1 small handful of fresh mint leaves, plus more for garnish
• 1 small shallot, roughly chopped
• 3 cups light vegetable broth
• 1/3 cup heavy cream or full-fat coconut milk for a dairy-free version
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• Juice of 1/2 a lemon
• Salt and freshly ground black pepper to taste
• Flaky sea salt, for finishing

My Step-by-Step Method

This method is my favorite part. It’s so straightforward, but each step builds the flavor. Let’s walk through it together. The technique of quickly blanching peas is also perfect for my simple Parmesan Pea Pasta.

1. Bring the vegetable broth to a gentle boil in a medium pot.
2. Add the fresh peas to the boiling broth. Cook them for just 2 minutes if fresh, or 3 minutes if frozen. We want them bright green and just tender.
3. Immediately use a slotted spoon to transfer the peas to a blender. Save the hot broth!
4. To the blender, add the mint leaves, chopped shallot, olive oil, and lemon juice.
5. Pour in about 1 1/2 cups of the reserved hot broth. Be careful, it’s hot! Blend on high until the mixture is completely smooth and vibrant.
6. Add the heavy cream and blend again for just 10 seconds to combine. Taste and season generously with salt and pepper.
7. Pour the soup into a container and press plastic wrap directly onto the surface. This stops a skin from forming. Chill it in the fridge for at least 2 hours, or until very cold.
8. When ready to serve, divide the cold soup among shallow bowls. Place a portion of the burrata in the center of each bowl.
9. Drizzle with a little more olive oil, sprinkle with flaky sea salt, black pepper, and a few torn mint leaves. Serve right away and let everyone break into the cheese.

My Top Tips for Success

These are my little kitchen secrets for this recipe. They help make sure your dish turns out perfect every single time.

• Frozen is Fantastic: Don’t stress if you can’t find fresh peas. High-quality frozen peas work beautifully and are often sweeter! No need to thaw them first.
• Chill Your Bowls: For an extra-refreshing touch, pop your serving bowls in the freezer for 15 minutes before you dish up the soup.
• Season Boldly: Cold foods need more seasoning than warm ones. Don’t be shy with the salt and lemon juice at the blending stage. Taste and adjust again right before serving.
• Garnish with Texture: Along with the mint, a sprinkle of toasted pine nuts or pea shoots adds a lovely crunch that contrasts the creamy soup and cheese.

Common Mistakes to Avoid

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

Recipe

Chilled Spring Pea & Mint with Burrata Recipe

Make Chilled Spring Pea & Mint with Burrata Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 5 min | Total: 20 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 4 cups fresh shelled spring peas (or frozen peas, see my tip!)
• 1 large ball of burrata cheese (about 8 oz)
• 1 small handful of fresh mint leaves, plus more for garnish
• 1 small shallot, roughly chopped
• 3 cups light vegetable broth
• 1/3 cup heavy cream or full-fat coconut milk for a dairy-free version
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• Juice of 1/2 a lemon
• Salt and freshly ground black pepper to taste
• Flaky sea salt, for finishing

My Step-by-Step Method

1

Bring the vegetable broth to a gentle boil in a medium pot.

2

Add the fresh peas to the boiling broth. Cook them for just 2 minutes if fresh, or 3 minutes if frozen. We want them bright green and just tender.

3

Immediately use a slotted spoon to transfer the peas to a blender. Save the hot broth!

4

To the blender, add the mint leaves, chopped shallot, olive oil, and lemon juice.

5

Pour in about 1 1/2 cups of the reserved hot broth. Be careful, it’s hot! Blend on high until the mixture is completely smooth and vibrant.

6

Add the heavy cream and blend again for just 10 seconds to combine. Taste and season generously with salt and pepper.

7

Pour the soup into a container and press plastic wrap directly onto the surface. This stops a skin from forming. Chill it in the fridge for at least 2 hours, or until very cold.

8

When ready to serve, divide the cold soup among shallow bowls. Place a portion of the burrata in the center of each bowl.

9

Drizzle with a little more olive oil, sprinkle with flaky sea salt, black pepper, and a few torn mint leaves. Serve right away and let everyone break into the cheese.

Notes

Enjoy your homemade Chilled Spring Pea & Mint with Burrata Recipe!

Nutrition Information

Calories: ~320

Fat: 22g

Saturated Fat: 10g

Carbohydrates: 20g

Fiber: 6g

Sugar: 8g

Protein: 12g

Did You Make This?

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• Overcooking the Peas: This is the biggest one. Cook them just until they turn bright green. Cooking them too long gives you a dull, murky soup and a less fresh flavor.
• Skipping the Direct Chill: Just putting the soup in a bowl in the fridge lets condensation water it down. Pressing plastic wrap on the surface is the best way to keep the flavor intense and bright.
• Using Cold Burrata: Take the burrata out of the fridge about 30 minutes before serving. The contrast between the cold soup and the slightly soft, cool (not ice-cold) cheese is much more pleasant.

NUTRITION INFORMATION

• Calories: ~320
• Fat: 22g
• Saturated Fat: 10g
• Carbohydrates: 20g
• Fiber: 6g
• Sugar: 8g
• Protein: 12g

*This is an estimate for one serving including the burrata. Values can vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this soup ahead of time?

Absolutely! In fact, I recommend it. The soup base tastes even better after chilling overnight, as the flavors have time to meld. Just 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 will still be delicious. For a dairy-free option, try a dollop of creamy vegan ricotta or a simple avocado slice.

Is this a filling enough main course?

For a light vegetarian dinner party, yes! I like to serve it with some crusty, grilled bread on the side for dipping. It makes a complete, satisfying, and beautiful meal that feels special without being heavy. For another quick and satisfying pasta dish that’s perfect for a weeknight, check out my Parmesan Pea Pasta recipe.

Leave a Reply! (I’d Love to Hear From You!)

Did you try this technique for your own spring or summer gathering? I truly love hearing from you. Tell me in the comments below how it turned out! Did you add your own twist? What did your friends think? Your stories and ratings are what make this blog so much fun for me. Happy cooking!