Jo Pratt's Pea, Mint and Creme Fraiche Soup
Over a year ago
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Ingredients
- 1tbsp olive oil
- 25g butter
- 1 medium onion, chopped
- 1 bay leaf
- 800ml chicken or vegetable stock
- 500g frozen peas
- 6tbsp creme fraiche
- 3tbsp chopped mint
- bread or croutons to serve
Accompaniment
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Method
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1
Heat the oil and butter in a saucepan and sauté the onion and bay leaf for about 5-8 minutes until the onion is softened but not coloured.
Add the stock. Bring to the boil and simmer for 5 minutes before adding the peas. Return to the boil and cook for 3 minutes. Stir in the crème fraîche, mint and season with salt and pepper.
Remove the bay leaf and blitz the soup in a food processor until smooth. Serve as it is or with some bread or croutons.
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