- Preparation
- 10 min
- Cooking
- 15 min
- Chilling / resting
- None
- At service
- 10 min reheating
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 500 g frozen peas
- 1 whole onion
- 20 g butter
- 650 ml vegetable stock
- 1 small bunch mint
- 50 ml double cream
Method
- Soften chopped onion in butter for 8–10 minutes.
- Add stock and bring to a simmer, then add peas and cook 5 minutes.
- Add mint leaves and blend using a stick blender. Stir in cream and season to taste.
Make ahead
Make earlier the same day, chill promptly and reheat once until steaming throughout.
Ingredient notes & kitchen guidance
Ingredients include: Milk. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.