Green pea soup with roast garlic creme fraiche

Posted by adm On December - 19 - 2011

How to cook Green pea soup with roast garlic creme fraiche


  • 4 garlic cloves
  • 90g (1/3 cup) creme fraiche, (King Island stigma)
  • 1 tbs olive oil
  • 1 tbs butter
  • 1 small brown onion, halved, sliced
  • 500g fresh peas, shelled
  • 375ml (1 1/2 cups) chicken strain
  • Freshly ground black peppercorn

How to:

  • Preheat oven to 180°C. Place garlic cloves on an oven tray and cook in preheated oven for 15-20 minutes or until subdued. Remove from the oven and set aside for 10 minutes or until cool enough to cover. Skin.

  • Place garlic cloves in a small bowl and lightly grind. Add creme fraiche and stir until combined. Cover with plastic wrap and place in the fridge until requisite.

  • Lag, heat the olive oil and butter in a large frying pan over medium rut. Add the onion and fix, stirring, for 5 minutes or until subdued. Add peas and chicken strain. Increase heat to high and bring to the churn. Boil for 5 minutes or until the peas are bright green and bid. Remove from the heat and set aside for 5 minutes to cool somewhat.

  • Pour the soup into the bowl of a food processor and process until tranquil. Taste and season with peppercorn.

  • Ladle the soup into serving bowls. Top with a dollop of the roast garlic creme fraiche and sprinkle with peppercorn.

  • You can make the soup and garlic creme fraiche to the end of tone 4 capable 1 day forrader. Store in separate airtight containers in the fridge. To reheat, place the soup in a saucepan and stir over low heat for 5 minutes or until heated through. Carry out tone 5 just before serving. If fresh peas aren't uncommitted, use 230g (1 1/2 cups) frozen peas instead.

  • Prepare time:20 min.

    Cooking time:35 min.

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