Method
- Thinly slice the spring onions, reserving some of the green tops for garnish. Heat the butter, fry the spring onions and chopped garlic for 3 min until softened.
- Add the peas and stock, then bring to the boil.
- 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/
- Spin in a liquidiser until smooth.
- Stir in the mint just before serving.
I always put more peas in than the recipe requires. It makes a very thick soup.
|
