Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 1
Recommended by
1 person
Dietary
Heat the oil in a saucepan over a medium heat and gently fry the onion for 2-3 minutes, or until softened. Pour in the stock and bring to the boil.
Add the peas and cook for 2-3 minutes. Stir in the cream and two tablespoons of the mint, then blend until smooth using a hand-held blender. Season, to taste, with salt and freshly ground black pepper.
Serve the soup in a bowl, garnished with the remaining chopped mint and the parsley.
Ready Steady Cook
Episode 15
BBC Two
Recipes from this episode