Spring pea and mint soup

Name: Spring pea and mint soup
Yield: Serves 6
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; ½ bunch fresh mint; 80 g crème fraîche; 800 ml chicken or vegetable stock (see Tip); 500 g frozen peas; 800 ml chicken or vegetable stock (see Tip)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

The great thing about this soup is that you can make it all year round because you use frozen peas. I do think that peas are the only vegetables that taste better frozen than fresh.

Ingredients

800 ml chicken or vegetable stock (see Tip)
500 g frozen peas

Starter
Gluten-free
Spring
Simple
Soup

Method

Bring the stock to the boil in a pan and add the peas. Cook for 1 minute, then add the crème fraîche. Remove from the heat and whizz in the blender with the mint leaves until smooth. Pour through a sieve to remove any lumps.
Reheat gently, season to taste and serve in warmed bowls.