Pea soup with dill and wasabi crème fraîche

Method

1. 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.
2. 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.
3. 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.