Ingredients:
- 100g Creme Fraiche
- 500g Frozen Peas defrosted
- 2 cloves Garlic
- 2 Onions chopped
- 2 teaspoons Pepper
- 600g Potatoes mashed
- 2 teaspoons Salt
- 2 teaspoons Fresh Mint
- 2 tablespoons Wilson’s Extra Virgin Olive Oil
- 2L Vegetable Stock warmed
- Wilson’s Flavoured Garlic Oil
Method
In a large saucepan, over medium heat, drizzle the Wilson’s Extra Virgin Olive Oil and add the onion and garlic. Sauté for 1 – 2 minutes until caramelised.
Add the mash potato and stock and bring to the boil. Simmer for 5 – 8 minutes. Next add the peas and bring back to the boil. Simmer for one minute. Remove from the heat and using a food processor, blend the soup to a smooth mixture.
Add the crème fraiche and season well. Stir in the fresh mint, garnish with Wilson’s Flavoured Garlic Oil and serve immediately.
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