Minted pea soup

Recipe uploaded by

Mary Cadogan

2 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Making soup

1. Thinly slice the spring onions, reserving some of the green tops for garnish. Heat the butter, fry the spring onions for 1 min until slightly softened. Add the peas and stock, then bring to the boil.
2. Simmer for 5 mins, then whizz half the soup in a food processor. Return to the pan with the crème fraîche. Reheat gently, taste and add pepper, and salt if it needs it. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.

Per serving

122 kcalories, protein 6g, carbohydrate 8g, fat 7 g, saturated fat 5g, fibre 4g, salt 0.67 g

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• pemberpots

  15 February 2008

  pemberpots rated and commented on this recipe

  

  Very tasty and ready in no time. I love it!!

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• SantieM

  02 February 2009

  SantieM commented on this recipe

  After having been snowed in today, hardly had anything in house, but made this really great soup! Just used evaporated milk and added some bacon, REALLY yummy! Thanks for ideas...

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• DHJ

  26 May 2009

  DHJ commented on this recipe

  Made it, eat it loved it! Will make again! Dave

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• DHJ

  26 May 2009

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Ingredients

• 1 bunch spring onions
• good knob of butter
• 300g frozen minted peas
• 750ml hot vegetable stock
• 3 tbsp crème fraîche

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Difficulty and servings

Serves 4

Preparation and cooking times

Super healthy

Ingredients

• 1 bunch spring onions
• good knob of butter
• 300g frozen minted peas
• 750ml hot vegetable stock
• 3 tbsp crème fraîche

Per serving

122 kcalories, protein 6g, carbohydrate 8g, fat 7 g, saturated fat 5g, fibre 4g, salt 0.67 g

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