15 mins
preparation time
Easy
6
Servings
Pea and Mint soup is perfect for those cold winter nights. Warm up by creating this delicious pea recipe. 
Preparation
- Melt the butter in a heavy based saucepan, add the chopped onion and fry the onion slowly for 5 minutes, until soft, but not brown, add the peas, stock, tarragon and mint and bring to the boil and simmer for 3 minutes. Meanwhile, cut the Camembert, including the rind, into small cubes.
- Add the Camembert and stir constantly until the cheese has melted. Remove from the heat and blend the soup until smooth. Season with sea salt and black pepper; add a little more stock if the soup is too thick.
- Serve with dollops of crème fraîche and the pea and sun-dried tomato bread – divine!
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
1
large onion, peeled and finely chopped
750
g
frozen peas or petits pois
1
litre
chicken or vegetable stock
3
tablespoons
fresh tarragon leaves, chopped
2
tablespoons
fresh mint, chopped
250
g
Camembert
sea salt and black pepper
