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Photo by: Joseph De Leo
As English as English could be. Reminds me of Wimbledon and lazy afternoons.
In a medium-sized saucepan, heat 1 tablespoon of olive oil and sauté the scallions for about 3 minutes. Add the peas and coat them in the oil, stirring. Add the stock and mint and cook for about 10-15 minutes. Transfer to a blender and whiz in batches if the blender isn’t big enough.
Cool in the fridge, season and whirl in the creme fraiche. Serve with a bit more mint chopped on top.
Nutrients per serving (% daily value)
This recipe serves 4, and includes 1/8 teaspoon of added salt per serving.
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