6 spring onions, roots and outer leaf removed
1K peas, shelled
1 litre vegetable stock
6 mint leaves
salt & pepper
Soften the spring onions in the butter.
Tip in the peas, stock and mint and bring to the boil, simmer gently for about 15 minutes.
Purée until smooth in a blender, or press through a sieve, return to the pan, check the seasoning and heat through.
Pour into bowls and serve.
Serves 4 -6