Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
2 tblsp sunflower oil
1 onion (finely chopped)
200 g sweet variety of peas (eg pisum sativum)
2 oz chopped fresh mint
900 ml kitchen garden stock or water
150 ml cream
salt and freshly ground pepper
Heat the oil in a heavy-based pan. Add the onion, cook slowly for 4-5 minutes without colouring, stirring occasionally. Add the peas.
Pour the stock or water into the pan and allow simmer for 10-15 minutes until the peas are completely tender but still retaining their colour and all of the flavours have had time to infuse. Add the mint.
Transfer the soup to a food processor or liquidiser or use a hand blender and whiz until blended.
To serve, stir the cream into the soup and allow warm through. Season to taste and then ladle into warmed bowls. Top with fresh mint and crème fraiche.