- 1 bunch spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- good knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g frozen minted peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 750ml hot vegetable stock
- 3 tbsp crème fraîche
Thinly slice the spring onions, reserving some of the green tops for garnish. Heat the butter, fry the spring onions for 1 min until slightly softened. Add the peas and stock, then bring to the boil.
Simmer for 5 mins, then whizz half the soup in a food processor. Return to the pan with the crème fraîche. Reheat gently, taste and add pepper, and salt if it needs it. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.