Creamy baby pea and herb soup
Such fresh Spring flavours and so healthy too. The family will love the delicious creamy taste.
- Heat oil in a large saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until onion is tender. Add potato. Cook, stirring, for 2 minutes.
- Add stock and bring to the boil. Cook for 5 minutes or until potato is just tender. Add peas. Cover and return to the boil. Boil, stirring occasionally, for 2 to 3 minutes or until peas are tender.
- Chop 1/4 cup parsley and 1/3 cup mint. Stir in to soup, then remove from the heat. Puree soup until almost smooth using a hand blender or food processor. Stir in cream. Season with salt and pepper. Return to medium-low heat. Cook, stirring, for 2 minutes or until hot. Ladle into bowls. Top with sour cream or crème fraiche and remaining parsley and mint. Serves 4