Recipe: green pea soup with creme fraîche and bleak roe

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I know, green pea soup is nothing new. But, it’s really delicious (and nutritious!) and made even more delicious topped with creme fraîche and bleak roe.

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Mamma had this at a restaurant and told me how the combination really works, so obviously I took her word for it and tried it too!

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And now, I hope you take my word for it too. Because it really does work and makes this lovely soup even more dinner party worthy than it was before.

A note on bleak roe. I realise it’s a fairly Swedish ingredient, but any nice of fish roe or caviar would work here. It’s that slightly salty tang that works so well with the creaminess of the soup.

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Green pea soup with creme fraîche and bleak roe, serves 2

1 small shallot, finely chopped

1 tbsp neutral oil

300 g frozen petit pois

water to cover

a dash of concentrated vegetable or chicken stock

100 ml cream

approx 3 tbsp dry white wine

To serve:

2 tbsp full fat creme fraiche

2 tbsp bleak roe

Heat up a sauce pan and add oil. Add the onions and fry on medium heat without browning. Add the frozen peas to the pan and just about cover them with water. Bring to the boil and let it boil for a minute or two. Drain but keep the water on the side. Blitz the peas with about two small ladles of the water until you have a too-thick soup. Pour it back into the pan, add cream, wine and stock and bring to the boil again. Add more liquid if the soup is too thick. Season. With two spoons shape eggs of the creme fraîche and place in bowls. Do the same with bleak roe and place on top. Place on the table and pour in the soup.

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