Creamy Pea Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ red onion
• 25g/1oz butter
• 200g/7oz peas
• 300ml chicken or vegetable stock
• 100ml double cream
• 2 tbsp parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the half red onion and chop the parsley, keeping a small pinch of parsley aside for garnish.

2. Melt the butter in a saucepan over medium-low heat, add the onion and cook gently for 8 minutes until soft but not coloured.

3. Add the peas and the stock, bring to a boil, then reduce to a simmer and cook for 15 minutes until the peas are very tender.

4. Take the pan off the heat, let it cool for 5 minutes, then blend until completely smooth.

5. Return the soup to low heat, stir in the double cream and the chopped parsley, and warm for 3 minutes without letting it boil.

6. Ladle into a bowl, scatter over the reserved parsley and serve hot.