Preparation Time

20 minutes


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).


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