- 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
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.
From heart health to skin care, olive oil offers a wide range of benefits. Find out why this oil should be a staple in your kitchen and how to incorporate it into your meals.