- 1 tbsp heritage virgin olive oil
- 1 clove garlic, chopped
- 1/2 onion, chopped
- 200g frozen peas
- 300ml hot chicken stock
- 50ml double cream
- Salt and freshly-ground black pepper
- Mint leaves, to garnish
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 and chicken stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
Add the cream and use a hand blender to liquidise the soup. Season to taste, with salt and black pepper and serve garnished with a mint leaf.