6 spring onions, roots and outer leaf removed

50g butter

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