Ingredients A knob of butter
A few spring onions, chopped finely
500g frozen peas
1 litre of hot vegetable stock
2tbsp chopped flat-leaf parsley
2tbsp chopped fresh mint
Salt and pepper to taste
Double cream, sour cream or crème fraîche for drizzling
Melt the butter gently over a medium heat.
When it stops sizzling toss in the chopped spring onions and cook for a couple of minutes.
Add the frozen peas, followed by the hot stock and the chopped herbs.
Bring back to the boil then turn down the heat and leave to simmer for about 5 minutes, or until the peas are cooked.
Adjust the seasoning and liquidise in a blender, or with a stick blender.
Serve drizzled with your choice of cream. If you have chosen double cream and have some left over you could always add a couple of tablespoonsful to the soup before blending for a creamier taste.