Pea soup with dill and wasabi crème fraîche
- Portion size: Serves 6
- Hands-on time 10 min. Simmering time 25 min
- Difficulty: easy
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.
Join Extradelicious to unlock Cook Mode
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)
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 304kcals Calories
- 22g (14g saturated) Fat
- 7.8g Protein
- 16g (6.5g sugars) Carbs
- 4.7g Fibre
- 0.5g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
Delicious, the result was a vibrant as the image shown and the taste and texture of the soup of fabulous. I loved the wasabi cream but easy to omit for those that don’t want it.
Leave a comment, question or tip