Pea soup with dill and wasabi crème fraîche
- Published: 23 Feb 24
- Updated: 25 Mar 24
This elegant pea soup makes an excellent Sunday lunch or Easter starter. The garnish of wasabi peas is optional, but they do add a lovely crunch against the velvety soup, along with an extra spike of heat.
Plan a sumptuous Easter lunch with all our Easter recipes.
Ingredients
- 30g unsalted butter
- 1 onion, finely chopped
- 1 leek, finely sliced
- 200g floury potatoes, peeled and chopped
- 700ml vegetable stock or chicken stock
- 350g frozen peas
- 250g crème fraîche
- 1 tsp wasabi paste
- 1 tsp finely chopped dill, plus a few extra sprigs to serve
- Wasabi peas, crushed, to serve (optional)
Method
- Melt the butter in a medium saucepan and gently fry the onion and leek with a little salt and pepper for 5 minutes until softened. Add the potatoes and stock, bring to the boil, then simmer gently for 15-20 minutes, or until the potato is tender.
- Add the peas and cook for another 5 minutes to defrost thoroughly, then whizz the soup using a stick blender until very smooth. Stir in half the crème fraîche and season to taste.
- To serve, combine the wasabi paste with the remaining crème fraîche and chopped dill. Spoon the soup into bowls and top with the wasabi cream, crushed wasabi peas (if using) and a few dill sprigs.
- Recipe from March 2024 Issue
Nutrition
- Calories
- 304kcals
- Fat
- 22g (14g saturated)
- Protein
- 7.8g
- Carbohydrates
- 16g (6.5g sugars)
- Fibre
- 4.7g
- Salt
- 0.5g
delicious. tips
Make up to 3 days ahead but don’t add the crème fraîche until you reheat the soup so it doesn’t split.
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Delicious, the result was a vibrant as the image shown and the taste and texture of the soup of fabulous. I loved the wasabi cream but easy to omit for those that don’t want it.