Pea Soup with Camembert & Fresh Mint
Serve with dollops of crème fraiche and the pea and sundried tomato bread – divine!
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Serves 6
Ingredients
- 50g butter
- 1 large onion, peeled and finely chopped
- 750g frozen peas or petit pois
- 1 litre chicken or vegetable stock
- 3 tbsp fresh tarragon leaves, chopped
- 2 tbsp fresh mint, chopped
- 250g Camembert
- Sea salt & black pepper
Procedure
- 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.