Pea Soup with Crayfish

If spring gives you fresh peas, make this vibrant green pea soup

If like me you love soup at any time of the year, spring is the perfect time to make this delicious pea soup with fresh peas.

Bursting with flavours of fresh peas (though using frozen peas also works well for the recipe), this pea soup is the tastiest, simple, and quick recipe for a fantastic weeknight dinner.

I love to add just a few dollops of creme fraiche to give the soup an additional twist. However, if you are looking for a vegan and dairy-free recipe, just leave the cream fraiche. It will still taste fantastic.

Suggested wine pairing: The fresh slightly sweet flavour of the fresh pea soup calls for a grassy, herbal and slightly citrusy white wine such as Sauvignon Blanc, a fruity Pinot Grigio or a lively Grüner Veltliner. Alternatively, a Verdicchio, Vermentino or dry Riesling would also work well.

Recipe: Pea Soup with crayfish and dill oil

Serves 4

1.5 kilo fresh peas, opened and peeled (alternatively 800 g frozen peas)
100 g crayfish tails, cooked
1 tablespoon butter
4 tablespoons olive oil
½ bunch of dill, finely chopped
1 onion, finely chopped
300 g potatoes, cut in cubes
100 ml white wine
850 ml vegetable broth
150 g creme fraiche
salt, pepper, and sugar for seasoning

For the dill oil, add dill and oil to a food processor. Blend until smooth.

In a large saucepan, heat ½ tablespoon butter. Add onion and potatoes fry until the onion turns translucent.

Deglaze with white wine, then add the vegetable broth and bring to boil. Add peas and season with salt, pepper, and sugar. Continue to cook for around 15-20 minutes until both the potatoes and peas are soft.

Blend with a handheld blender until smooth.

Heat the remaining butter in a small pan. Add crayfish tails until just warm.

Reheat the soup if needed.

Serve with crayfish, some dollops of creme fraiche and dill oil.