3 hrs
cooking
Easy
8
Servings
Our method
- Melt the butter in a saucepan.
- Add spring onion, leek and garlic, cover and cook for 4 minutes. Add petits pois (cook according to pack cooking instructions) and stock.
- Bring to the boil and simmer uncovered for approximately 5 minutes.
- Add the cream and pour the soup into a blender and process until smooth. Adjust seasoning. Chill for 2-3 hours.
Tip!
- Ladle soup into bowls and garnish with a good dollop of crème fraiche. Scatter over the chopped Prosciutto and garnish with chopped chives.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
600
g
Frozen Petits Pois
1
Leek roughly sliced, washed to remove any grit
1
clove
Garlic
2
Spring Onions
2
tablespoons
Butter
1
litre good Vegetable Stock
200
ml
Double Cream
75
ml
Crème Fraiche
Sea Salt and freshly ground Black Pepper
4
slices
Prosciutto Ham roughly chopped
Chopped Chives for garnish
