Ingredients

  • 75 grams butter, unsalted
  • 180 grams onion thinly sliced
  • 2 cloves garlic crushed
  • 2 cm ginger root crushed
  • 1 tablespoon curry paste
  • 3 apples, green cored, grated
  • 285 grams peas
  • 1200 milliliters water boiling
  • 55 grams crème fraîche

Directions

Sauté onions, ginger and curry paste until softened. Add garlic and apples and cook for 4 more minutes. Stir in peas and boiling water. Simmer for 5 minutes. Purée then strain. Heat through gently and season to taste with salt and pepper. Serve immediately with a blob of crème fraîche. The soup freezes well.

Notes
Notes:Original recipe serves 6.


Categories
hot, soups
Keywords
soups, hot
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