Chilled pea and mint soup recipe

5 mins to prepare and 15 mins to cook, 10 mins to cool


  • 1kg bag frozen Tesco garden peas

  • 1 vegetable stock cube

  • 1litre cold water

  • 1 small packet fresh mint, leaves finely chopped stems discarded

  • 4tbsp Tesco half fat creme fraiche

  • Place the peas, stock cube and water into a large saucepan, bring to the boil and simmer for 5 minutes or until the peas are very tender. Allow the mixture to cool, add the mint and pure in a food processor or with a hand blender, chill in the fridge until ready to serve.

    To serve season with salt and pepper to taste, transfer to bowls and swirl in the crme frache.


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