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Ingredients
Method
- 50g butter
- 1 chopped shallot
- 3 chopped garlic cloves
- 500g chopped parsley
- 400g peas
- 1 litre of veg stock
- 50ml heavy cream
- 25ml olive oil
- Handful of pea shoots or microgreens to serve
- Heat the butter in a frying pan and fry the shallot and garlic for 3 mins to soften. Add the peas, parsley and stock, bring to the boil and simmer for 4 mins. Place the whole lot in a blender and blitz until smooth, then pour into bowls and top with a drizzle or cream and olive oil. Serve with crusty bread.
15 mins
4 serving
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