1 tbsp olive oil
Knob of butter
6-8 spring onions, sliced
1 potato, diced
1lt of hot vegetable stock
900g of frozen petit pois
Small bunch of mint, leaves picked
1. Heat the olive oil and butter in a heavy based pan and then add the spring onions and potato.
2. Gently fry for five minutes and then stir in the stock. Bring to the boil and simmer for ten minutes, or until the potato is tender.
3. Stir in the peas and bring to the boil again and cook for three minutes, until the peas are tender. Remove the pan from the heat, add the mint leaves and blend in a food processor until smooth.