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Spring Onion, Pea, and Mint Soup
Ingredients (10)
- 1 tablespoon extra virgin olive oil (plus extra for serving)
- 1/4 stick butter
- Small bunch of spring onions/scallions
- 1 garlic clove (peeled and minced)
- 5 cups/750 grams frozen garden peas
- 1 cup/75 grams mint leaves (roughly chopped)
- 1 3/4 pints/1 liter vegetable stock
- Sea salt (to taste)
- Freshly ground pepper (to taste)
- Optional: 2 tablespoons crème frâiche
Directions
Learn how to make this recipe at The Spruce Eats