Pea Soup with Herbs


1 bunch spring onions
1 lb peas (either fresh and shelled or frozen)
½ cup water
1/3 cup butter
2.5 cups milk (or cream if preferred)
1-2 tsp fresh mint or tarragon
Salt and pepper to taste


Clean the bunch of spring onions and chop them finely. Set some of the green pieces aside for later.

In a medium-sized saucepan melt the butter on a low heat and add the peas, water and spring onions. Cook for about 20 – 25 minutes or until the peas are tender (but not mushy). Take the saucepan off the heat, let it cool down a bit and then add the milk and the herbs. Stir well and season with salt and pepper.

Put the soup in a blender and blend until smooth. Return it to a saucepan and reheat the soup gently.

Serve this delicious creamy pea soup with the reserved chopped spring onion sprinkled on top and nice crusty bread or homemade croutons.