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Recipe

Pea, mint and creme fraiche soup

Jun 29, 2012 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Pea, mint and creme fraiche soup
  • 50 gram butter
  • 1 trimmed, washed leek
  • 2 garlic cloves
  • 2 peeled and chopped potatoes,
  • 4 cup stock
  • 2 cup water
  • 2 cup frozen peas
  • 1/2 cup mint leaves
  • 1/4 cup creme fraiche
  • extra creme fraiche, rocket leaves and shaved parmesan, to serve

Method

Pea, mint and creme fraiche soup
  • 1
    Melt 50g butter in a large saucepan on high. Saute 1 trimmed, washed leek and 2 garlic Cloves for 4-5 minutes until softened. Add 2 peeled and chopped potatoes, 4 cups stock and 2 cups water. Bring to the boil.
  • 2
    Reduce heat to medium and simmer, covered, for 20 minutes until potatoes are very tender. Stir in 2 cups frozen peas and 1/2 cup mint leaves. Simmer for a further 4-5 minutes.
  • 3
    Remove from heat and stir in 1/4 cup Creme fraiche. Using a hand blender or food processor, process until smooth. Season to taste. Reheat and serve topped with extra creme fraiche, rocket leaves and shaved parmesan. Accompany with lemon wedges.

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