Warm Christmas Pea Soup

For more recipes, look to Chef Ada's cookbook Eating For Your Heart.

6 oz Green peas
1 tbsp Ginger
1 tbsp Spring onions
1 tbsp Light soy sauce
1 tbsp Olive oil
3 tbsp Crème fraîche
6 oz Vegetable broth

In a medium saucepan, sweat the onions, ginger and garlic in olive oil. Add the peas and stir for about 5 minutes. Do not burn.

Deglaze with vegetable broth, and bring mixture to a boil. Let simmer for 5 minutes. Set aside to cool.

Transfer mixture into a blender and purée together with the cooked potato until fine. Pour mixture back into the pan under medium heat.

Add the remaining ingredients, and let simmer for an additional 5 minutes. Add salt and pepper to your taste.

To serve, spoon a generous amount into a bowl, with a swirl of crème fraîche. Garnish with some potato chips for the crunch.