Home > Soup recipes > Pea soup with dill and wasabi crème fraîche

Pea soup with dill and wasabi crème fraîche

Name: Pea soup with dill and wasabi crème fraîche
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6
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)

By: Louise Pickford

Published: 23 Feb 24
Updated: 25 Mar 24

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.

Plan a sumptuous Easter lunch with all our Easter recipes.

Easy
March 2024

Test kitchen approved

Serves 6
Hands-on time 10 min. Simmering time 25 min

Plan a sumptuous Easter lunch with all our Easter recipes.

Vegetarian recipes

Nutrition: Per serving

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

Save recipe

Save

Save recipe Print

Rate

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)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.
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.
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.