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Pea Soup with Thai Lemongrass-Mint White Balsamic

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Prep Information

Prep Time

10 minutes

Cook Time

20 minutes


4 people


  • 2 tbsp Garlic Infused Olive Oil
  • 6 green onions, chopped
  • chicken or vegetable stock 750ml
  • 1 lb. frozen peas 
  • sour cream


1. Heat 2 tbsp of Garlic Infused Olive Oil in a stockpot over medium-high heat and saute the green onions until fragrant. 2. Add the stock and peas, and bring to a simmer. Cook for 5-8 minutes or until the peas are bright green and tender. Add Thai Lemongrass-Mint White Balsamic. 3. Add sour cream and blend again until smooth. Add more stock if you prefer a thinner soup. 4. Reheat to serve.
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