Ingredients

Steps

• Melt the butter in a saucepan until foaming.
• Add the diced onions and sweat for three minutes.
• Add 200g of peas and cook for a further four minutes.
• Pour in 300ml of stock and 100ml of cream and cook for one minute.
• Blend the soup in a food processor until smooth.
• Serve in a large bowl garnished with chopped parsley.