Pea soup with camembert and fresh mint

 Pea soup with camembert and fresh mint


  1. 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 mins.
  2. Meanwhile, cut the camembert, including the rind, into small cubes.
  3. Add the camembert and stir constantly until the cheese has melted. Remove from the heat and blend the soup until smooth.
  4. Season with sea salt and black pepper; add a little more stock if the soup is too thick.
  5. Serve with dollops of crème fraîche and the pea and sun-dried tomato bread - divine!

Recipe from

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This creamy soup can be eaten in winter or summer!


50g (2oz) butter
1 large onion, peeled and finely chopped
750g (1lb 10oz) frozen peas or petits pois
1 litre chicken or vegetable stock
3 tbsp fresh tarragon leaves, chopped
2 tbsp fresh mint, chopped
250g (9oz) Camembert
Sea salt and black pepper


Time: 15 mins
Serves: 6
Nutrition: 286 cals, Fat 17.9g (sat fat, 10.5g)