“This is a great spring/summer soup and can be served warm as well as chilled. The flavour is superior when you use freshly shelled peas!!! This soup is equally as tasty when you replace the gelato with just a dab of sour cream and a sprig of mint. From the LCBO Food and Drink magazine - Spring 2003. (Cook time includes chill time)”
1hr 15mins

Ingredients Nutrition


  1. Bring water, sugar, lemon rind, juice, and 1 cup (250 ml) of mint to a boil.
  2. Reduce heat and simmer for 5 minutes.
  3. Cool and strain, reserving liquid.
  4. Beat mascarpone with mint syrup and extra 1/4 cup (50 ml) of mint until well combined.
  5. Freeze mixture in a bowl.
  6. When mixture is frozen, remove and puree in a food processor along with the egg white.
  7. Refreeze.
  8. Combine peas, potatoes, green onions, lettuce, and stock.
  9. Bring to a boil and then simmer for 10 minutes or until the peas are tender.
  10. Puree in a food processor or blender until really smooth.
  11. Add cream, bring to a boil.
  12. Reduce heat and simmer for 5 minutes.
  13. Season well with salt and pepper.
  14. Chill.
  15. Place soup in six bowls and top with a small scoop of gelato.

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