Adding crème fraîche to soup just before serving makes it richer and tastier, according to TV chef Mary Berry. The versatile dish, ideal for warming up on cold autumn and winter evenings, can be made with tomato, pumpkin, peas, or carrot, and enhanced with protein like chicken or crunch from croutons. But Berry's specific addition is crème fraîche, stirred through to boost the flavours.
Mary Berry's crème fraîche tip
When making her fresh watercress soup, Mary explained: "Four tablespoons of creme fraiche, and some salt and pepper, will give it that wonderful rich finish." Once her soup was smooth, she added the crème fraîche and stirred it through. She uses crème fraîche in many of her other soup dishes, including her creamy carrot and orange soup and her pea and mint soup.
Her pea and mint soup has been shared in Mary Berry's Family Sunday Lunches book, with her description reading: "No better soup flavour and no better soup colour. When we were photographing this soup for the book, the team voted it the very best soup anyone had tasted for yonks!"
Mary Berry's pea and mint soup recipe
This recipe serves six people.
Ingredients
- 100g butter
- One large onion, roughly chopped
- One kg frozen petit pois
- 850ml hot chicken or vegetable stock
- Large bunch of fresh mint
- One to two tbsp mint jelly
- Salt and freshly ground black pepper
- A little creme fraiche, to serve
Method
In a large saucepan over a high heat, melt the butter. Add the onion and fry for five minutes. Add the peas and fry for another few minutes. Pour in the stock and bring to a boil. Remove the leaves from the mint stalks and set them aside. Add the stalks to the pan and bring back to the boil. Cover and simmer for about eight minutes or until the peas are tender.
Stir in the mint jelly. Remove and discard the mint stalks and stir in the mint leaves. Spoon into a processor and whiz until smooth. Return to the pan, season with salt and pepper. Serve hot or cold, garnished with a swirl of creme fraiche and some crusty bread.
