Perfect for autumn with a balance of freshness and warmth

How long will it take?

20 minutes

What’s the serving size?

Serves 4

What do I need?

1½ tbsp. olive oil

20 gm butter

1small onion, thinly sliced

1 garlic clove, finely chopped

1 litre (4 cups) chicken or vegetable stock

1 kg frozen peas, defrosted

1 bunch(about 300gm) spinach, trimmed

½ cup(firmly packed) mint, plus extra (optional) to serve

150 gm crème fraîche, plus extra to serve  

Finely grated rind and juice of 1 lemon

How do I make it?

Heat oil and butter in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Add chicken stock, season to taste, bring to the boil and cook for 5 minutes for flavours to develop, then add peas and simmer until just tender (3-4 minutes). Remove from heat, take out about ½ cup of peas with a slotted spoon (reserve for garnish), then add spinach, mint, crème fraîche, rind and juice to remaining pea mixture. Blend with a hand-held blender until smooth, check seasoning and serve hot with a spoonful of crème fraîche, reserved peas and extra mint.

Recipe from Gourmet Traveller

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