Pea Soup With Camembert And Fresh Mint

Method

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

Serves 6.