4 – 5
2 tbsp unsalted butter
12 scallions, coarsely chopped
1 small potato, diced
1 clove garlic, crushed
12 oz frozen peas
3 3/4 cups chicken stock
salt and pepper
5 oz heavy cream
Melt the butter in a large saucepan.
Add the scallions, potato and garlic.
Cover with a lid and cook over low heat for 10 minutes.
Add the peas, stock and a pinch of salt and pepper. Bring to a boil and simmer slowly for about 15 minutes.
Remove from the heat and puree until liquefied.
Pass through a sieve into a clean saucepan.
Reheat, adding the cream (and more peas, if you wish).
Roald Dahl's Revolting Recipes