- 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
- 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.