Pea and Mint Soup | Birds Eye
Serve this pea, camembert and fresh mint soup with a dollop of crème fraîche and a thick slice of bread. See the recipe for this delicious and simple dish here.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.birdseye.ie.
Ingredients
- 1 large onion, peeled and finely chopped
- 750 g frozen peas or petits pois
- 1 litre chicken or vegetable stock
- 3 tablespoons fresh tarragon leaves, chopped
- 2 tablespoons fresh mint, chopped
- 250 g Camembert
- sea salt and black pepper
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