Pea soup with dill and wasabi crème fraîche

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

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)

Directions

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.

Nutrition

• Calories: 304kcals
• Total Fat: 22g (14g saturated)
• Total Carbohydrate: 16g (6.5g sugars)
• Dietary Fiber: 4.7g
• Protein: 7.8g