30 ml butter
250 ml coarsley chopped spring onions
500 g frozen green peas
750 ml chicken stock
500 ml water
15 ml lemon ? juice
Salt and pepper
15 ml olive oil
30 ml thinly sliced mint
100 g store-bought croutons
Fry onions in butter until soft.
Add peas, stock and 2 cups water. Boil. Reduce heat and simmer for 10
Remove from heat, leave to stand for 15 minutes, stir in lemon juice, salt
Place pea mixture in a blender, blend until smooth. (Blend in 2 batches).
Sieve the soup to create a smooth consistency.
Drizzle with olive oil. Top with croutons and mint.