Step: 1/7

Allow the peas to thaw.

Step: 2/7

Peel and finely dice the onions.

Step: 3/7

Melt the butter in a pan and fry the onion until slightly softened. Mix in the peas, cover with stock and bring to the boil.

Step: 4/7

Reduce the heat and simmer for 10 minutes until the peas are cooked.

Step: 5/7

Pour in the cream and blitz with a hand blender until smooth.

Step: 6/7

Add a little more stock if needed and season with salt and pepper.

Step: 7/7

Wash the parsley, shake dry and finely slice the leaves. Serve the soup in bowls topped with a grinding of pepper and the chopped parsley.