Creamy baby pea and herb soup

Such fresh Spring flavours and so healthy too.  The family will love the delicious creamy taste.

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 brown onion, finely chopped
• 1 (200g) Desiree potato, finely chopped
• 3 cups chicken stock
• 750g frozen baby green peas
• 1/3 cup flat leaf parsley leaves
• 1/2 cup mint leaves
• 1/2 cup light thickened cream
• light sour cream or crème fraiche, to serve
  

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1. 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.
   
2. 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.
   
3. 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