Minted pea soup
- Mary Cadogan
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Serves 4
Easy
Total time: 5 mins
5 mins work
A star rating of 4.7 out of 5.16 ratingsRate
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Superhealthy - counts as 1 of 5-a-day
Freezable
Healthy
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Daube of pork
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Ingredients
Nutrition
Units:
MetricUS
- 1 bunch spring onions
- good knob of butter
- 300g frozen minted peas
- 750ml hot vegetable stock
- 3 tbsp crème fraîche
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Nutrition: per serving
-
kcal122
-
fat7g
-
saturates5g
-
carbs8g
-
sugars3g
-
fibre4g
-
protein6g
-
salt0.67g
low
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Method
-
step 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.
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step 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.
Recipe from Good Food magazine, June 2006
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A star rating of 4.7 out of 5.16 ratings
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