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Spring pea and mint soup
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Jun Tanaka
Published 2010
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 500 g
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.
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