Pea soup with dill and wasabi crème fraîche

Pea soup with dill and wasabi crème fraîche

This elegant pea soup makes an excellent Sunday lunch or Easter starter. The garnish of wasabi peas is optional, but they do add a lovely crunch against the velvety soup, along with an extra spike of heat.

Pea soup with dill and wasabi crème fraîche

Plan a sumptuous Easter lunch with all our Easter recipes.

  • Serves icon Serves 6
  • Time icon Hands-on time 10 min. Simmering time 25 min

This elegant pea soup makes an excellent Sunday lunch or Easter starter. The garnish of wasabi peas is optional, but they do add a lovely crunch against the velvety soup, along with an extra spike of heat.

Plan a sumptuous Easter lunch with all our Easter recipes.

Nutrition: Per serving

Calories
304kcals
Fat
22g (14g saturated)
Protein
7.8g
Carbohydrates
16g (6.5g sugars)
Fibre
4.7g
Salt
0.5g

Ingredients

  • 30g unsalted butter
  • 1 onion, finely chopped
  • 1 leek, finely sliced
  • 200g floury potatoes, peeled and chopped
  • 700ml vegetable stock or chicken stock
  • 350g frozen peas
  • 250g crème fraîche
  • 1 tsp wasabi paste
  • 1 tsp finely chopped dill, plus a few extra sprigs to serve
  • Wasabi peas, crushed, to serve (optional)
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Method

  1. Melt the butter in a medium saucepan and gently fry the onion and leek with a little salt and pepper for 5 minutes until softened. Add the potatoes and stock, bring to the boil, then simmer gently for 15-20 minutes, or until the potato is tender.
  2. Add the peas and cook for another 5 minutes to defrost thoroughly, then whizz the soup using a stick blender until very smooth. Stir in half the crème fraîche and season to taste.
  3. To serve, combine the wasabi paste with the remaining crème fraîche and chopped dill. Spoon the soup into bowls and top with the wasabi cream, crushed wasabi peas (if using) and a few dill sprigs.

Nutrition

Calories
304kcals
Fat
22g (14g saturated)
Protein
7.8g
Carbohydrates
16g (6.5g sugars)
Fibre
4.7g
Salt
0.5g

delicious. tips

  1. Make up to 3 days ahead but don’t add the crème fraîche until you reheat the soup so it doesn’t split.

Buy ingredients online

Recipe By

Louise Pickford

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