Divine Creamy Pea Soup

• 500 g frozen sweet peas (you can also use fresh)
• 200 g creme fraiche (see Note below)
• salt and pepper
• parsley, for garnishing

1. Blanch the peas for 2-3 minutes until they are just tender and still bright green.
2. Drain and reserve the liquid.
3. Tip the peas into a blender and add just enough of the liquid (about 500ml/1 pint) to cover and whiz to a smooth puree.
4. Season with salt and pepper to taste and add all but 60g (4 tablespoons) of the creme fraiche and pulse for a few seconds to combine.
5. Pour the soup into warm bowls and dollop the reserved creme fraiche on top.
6. Garnish with the parsley and serve immediately.
7. Alternatively, chill in the refrigerator for two hours and serve cold.
8. Note: If you are not a fan of creme fraiche , don't despair.
9. You can use single cream, whipping cream, yogurt or just plain milk.
10. The yumminess of the peas will always shine through.

creme fraiche, salt, parsley

Taken from www.food.com/recipe/divine-creamy-pea-soup-310426 (may not work)