Minted pea soup

25 April 2016 - 02:15

By Sunday Times Food Weekly

Minted pea soupIngredients15ml (1 tbsp) butter1 bunch spring onions, finely chopped500g frozen peasHandful fresh mint, finely chopped, plus extra to serve1 litre vegetable or chicken stockSalt and pepper to taste125ml ( cup) fresh cream, plus extra to serveMethodHeat the butter in a saucepan and fry the spring onions till softened.

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