200g frozen peas
1 tablespoon olive oil
1 garlic clove, crushed
1 small onion, chopped
300ml chicken or vegetable stock
2 teaspoons dried parsley
50ml crème fraiche or double cream
Handful fresh mint or flat leaf parsley
Salt and pepper
Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened.
Add the frozen peas, dried parsley, and chicken or vegetable stock and bring to the boil.
Reduce the heat and simmer for ten minutes.
Add the crème fraiche and a handful of mint or flat leaf parsley and use a hand blender to liquidise the soup.
Season with salt and garnish with a swirl of crème fraiche, mint and freshly ground black pepper.