Perfect for autumn with a balance of freshness and warmth
How long will it take?
What’s the serving size?
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