From frozen to fresh in record time - ward off winter with this easy-to-make (and keep) pea cream soup.

Method

1. Heat the oil and butter in a saucepan and fry the onion for 5 minutes or until softened.

2. Add the garlic and split peas to the pan and cook for 2 more minutes, then stir in the vegetable stock.

3. Simmer for 45 minutes or until the split peas are starting to break down, then add the garden peas. Simmer for 5 minutes or until tender, then remove a few of the peas to use as a garnish before stirring in the mint and 100 ml of the cream.

4. Blend the soup until smooth with a liquidiser or emersion blender, then taste and adjust the seasoning with salt and pepper.

5. Ladle the soup into warm bowls and add a swirl of cream to each one. Garnish with feta and the reserved peas.

 

 

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Ingredients

• 1 tbsp olive oil
• 2 tbsp butter
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 100 g dried green split peas

• 1 litre vegetable stock
• 300 g garden peas, defrosted if frozen
• 6 mint leaves, finely chopped
• 150 ml double cream
• 100 g feta, crumbled