Chilled Pea Soup

Jan 9, 2018


Thanks to Rilka Warbanoff and Foodland.

Serves 6


1 tbs extra-virgin olive oil

1 onion, thinly diced

1 garlic clove minced

6 cups chicken stock or vegetable stock

Salt and freshly ground white pepper

500 grams frozen baby peas

2 cups defrosted frozen peas

¼ cup crème fraiche

Mint leaves finely sliced


In a  pot, heat the olive oil add the onion and  garlic and cook over moderately low heat, stirring occasionally, until softened. Add the frozen peas, stock, season and simmer until the peas are very tender.

Once cooked take off the heat and using a stick blender puree until processed then pour the soup through a sieve. Cheek seasoning and adjust. Cover and place in the fridge.

To serve ladle the chilled pea soup into bowls top with some crème fraiche the whole peas and mint.