1 large onion, peeled and finely choppep
750g frozen peas or petits pois
1 litre chicken or vegetable stock
3 tbsp fresh tarragon leaves, chopped
2 tbsp fresh mint, chopped
Sea salt and black pepper
Melt the butter in a heavy based saucepan, add the chopped onion and fry the onion slowly for 5 minutes, until soft, but not brown, add the peas, stock, tarragon and mint and bring to the boil and simmer for 3 minutes. Meanwhile, cut the Camembert, including the rind, into small cubes. Add the Camembert and stir constantly until the cheese has melted. Remove from the heat and blend the soup until smooth. Season with sea salt and black pepper; add a little more stock if the soup is too thick. Serve with dollops of crème fraîche and the pea and sun-dried tomato bread - divine!
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)