Pea & Camembert Soup
200 g frozen peas
60 g camembert cheese, roughly chopped
1 medium onion, finely chopped
500 ml vegetable stock
1 tbsp butter
1 tsp dried mint
1 tsp dried tarragon
pinch cayenne pepper
optional for serving: soured cream
Heat the butter in a medium size saucepan, add the onion and cook gently, stirring, for 5 minutes.
Add peas, herbs, cayenne papper and pour in the vegetable stock. Simmer for 10 minutes, stirring from time to time.
Add camembert cheese and stir until it has completely melted.
Then puree the soup in a food processor or blender.
Pour into soup bowls and garnish with soured cream.
Serve at once with fresh bread rolls, baguette or focaccia bread.