Ingredients:
- 100g Creme Fraiche
- 500g Frozen Peas defrosted
- 2 cloves Garlic
- 2 Onions chopped
- 2 teaspoons Pepper
- 600g Potatoes mashed
- 2 teaspoons Salt
- 2 teaspoons Fresh Mint
- 2 tablespoons Wilson’s Extra Virgin Olive Oil
- 2L Vegetable Stock warmed
- Wilson’s Flavoured Garlic Oil
Method
In a large saucepan, over medium heat, drizzle the Wilson’s Extra Virgin Olive Oil and add the onion and garlic. Sauté for 1 – 2 minutes until caramelised.
Add the mash potato and stock and bring to the boil. Simmer for 5 – 8 minutes. Next add the peas and bring back to the boil. Simmer for one minute. Remove from the heat and using a food processor, blend the soup to a smooth mixture.
Add the crème fraiche and season well. Stir in the fresh mint, garnish with Wilson’s Flavoured Garlic Oil and serve immediately.
Getting to the Oil
The process that is taken to getting to the oil in the olive is very time sensitive. We’ll go through it here step by step.
Types of Olive Oil Explained
Confused about the different types of olive oil? Learn the difference between extra virgin, olive oil blends, and other high-heat oils like avocado or peanut oil. Find your perfect match with Wilson’s.
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As we’re looking to 2024, it’s clear that South Africa’s food industry is riding a wave of exciting changes. One trend that’s really cooking up
Butter to Olive Oil Conversion Chart
Make a heart-healthy substitution for your family. Substitute olive oil for butter in many recipes, including baking. Use the below chart to convert your recipes
Qualifying Your Oil
Qualifying Your Olive Oil We’ve spoken already about not treating Olive Oil like Wine in terms of “saving it for that special day”. Olive Oil
