Ingredients

• 2 tbsp olive oil
• ½ onion
• finely chopped
• 100g/3½oz fresh peas
• podded
• 300ml/10fl oz vegetable stock
• salt and freshly ground black pepper
• 50ml/2fl oz double cream
• 50g/2oz butter
• 1 thick slice white bread
• cubed

Directions

• Heat one tablepsoon of the olive oil in a saucepan and gently fry the onion for around 4-5 minutes
• until turning translucent.
• Add the peas and stock
• bring to a simmer and cook for about five minutes
• or until the peas are tender. Season
• to taste
• with salt and freshly ground black pepper and stir in the cream.
• Allow to cool slightly then
• using a hand blender
• process the soup until smooth.
• Heat the remaining tablespoon of olive oil and the butter in a frying pan and fry the bread cubes
• until golden-brown and crisp all over.
• Reheat the soup if necessary and serve in a bowl
• with the croûtons scattered over the top.