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pea-soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

As English as English could be. Reminds me of Wimbledon and lazy afternoons.

Yield : Serves 2-4

Ingredients

  • Olive oil
  • 3 scallions, chopped
  • 3 cups of frozen peas
  • 1 quart of vegetable or chicken stock
  • A good handful of fresh mint, chopped, plus extra to garnish
  • Salt and pepper
  • 1 tablespoon of creme fraiche

Directions

In a medium-sized saucepan, heat 1 tablespoon of olive oil and sauté the scallions for about 3 minutes. Add the peas and coat them in the oil, stirring. Add the stock and mint and cook for about 10-15 minutes. Transfer to a blender and whiz in batches if the blender isn’t big enough.

Cool in the fridge, season and whirl in the creme fraiche. Serve with a bit more mint chopped on top.


© 2009 Sophie Dahl
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 4, and includes 1/8 teaspoon of added salt per serving.

173kcal (9%)
84mg (8%)
27mg (45%)
32mcg RAE (1%)
521mg
41mg
10g
4g
4g
18g
9mg (3%)
644mg (27%)
2g (8%)
7g (11%)
4mg (20%)
 

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