Minted pea soup

Thinly slice a bunch of spring onions, reserving some of the green tops for the garnish. Heat a knob of butter and fry the spring onions for 1 min until slightly softened. Add 300g peas and 750ml vegetable stock, then bring to the boil. Simmer for 5 mins, then whizz half the soup in a food processor with a handful of mint. Return to the pan with 3 tbsp crème fraîche. Reheat gently, taste and season. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.

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