Fast Recipes

Pea soup with mint and crème fraîche

Australian Gourmet Traveller fast recipe for pea soup with mint and crème fraîche.
Pea soup with mint and crème fraîche

Pea soup with mint and crème fraîche

John Paul Urizar
4 - 6

This spring-fresh soup is beautiful served hot or chilled – refrigerate for a couple of hours or, even better, overnight so the flavours develop further.




1.Heat oil and butter in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Add chicken stock, season to taste, bring to the boil and cook for 5 minutes for flavours to develop, then add peas and simmer until just tender (3-4 minutes). Remove from heat, take out about ½ cup of peas with a slotted spoon (reserve for garnish), then add spinach, mint, crème fraîche, rind and juice to remaining pea mixture. Blend with a hand-held blender until smooth, check seasoning and serve hot with a spoonful of crème fraîche, reserved peas and extra mint.

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