Green pea soup with roast garlic creme fraiche

Green pea soup with roast garlic creme fraiche

Ingredients of Green pea soup with roast garlic creme fraiche

4 garlic cloves

90g (1/3 cup) creme fraiche, (King Island brand)

1 tbs olive oil

1 tbs butter

1 small brown onion, halved, chopped

500g fresh peas, shelled

375ml (1 1/2 cups) chicken stock

Freshly ground black pepper

Preparation of Green pea soup with roast garlic creme fraiche

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

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

Meanwhile, heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add peas and chicken stock. Increase heat to high and bring to the boil. Boil for 5 minutes or until the peas are bright green and tender. Remove from the heat and set aside for 5 minutes to cool slightly.

Pour the soup into the bowl of a food processor and process until smooth. Taste and season with pepper.

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

Notes and Tips for Green pea soup with roast garlic creme fraiche

You can make the soup and garlic creme fraiche to the end of step 4 up to 1 day ahead. 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 step 5 just before serving. If fresh peas aren't available, use 230g (1 1/2 cups) frozen peas instead.

Source: Taste.com.au