Quick Pea Soup
1 tbsp olive oil
1 small onion, chopped
450g/1lb frozen peas, thawed
600ml/1 pint/2½ cups vegetable stock
125ml/4fl oz/½ cup double (heavy) cream
salt and ground black pepper
1 Heat the olive oil in a pan and add the onion. Cook over a low heat for 10 minutes until softened but not browned. Add the peas and stock.
2 Pour the soup into a food processor or blender and blitz in batches until smooth.
3 Return to the pan and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the cream and season with salt and pepper to taste. Serve immediately.