Ingredients
Equipment
Method
- Melt the butter in a large pot over medium heat. Add the spring onions and cook gently for 4 to 5 minutes until soft and translucent — do not brown.
- Add the garlic and cook for 1 minute until fragrant. Pour in the broth and bring to a simmer.
- Add the peas and simmer for 3 to 5 minutes only — just until tender. Overcooking dulls the colour.
- Remove from heat. Add the mint and most of the chives (reserve some for garnish). Purée with an immersion blender or in batches in a standing blender until silky-smooth.
- For a restaurant-smooth finish, press through a fine-mesh sieve. Stir in the cream if using, season with salt, and serve immediately with toasted sourdough slices and the reserved chives on top.
Nutrition
Notes
Net carbs: 34g per serving (42g total carbs minus 8g fiber).
Substitutions: Skip the cream for a vegan version; use olive oil instead of butter for dairy-free; serve with gluten-free bread to make it GF.
Storage: Refrigerate up to 3 days, or freeze before adding cream for up to 3 months. Add cream when reheating each portion.
Reheating: Warm gently over medium-low heat, stirring occasionally — do not boil once cream is added.
