Foamy Garden Pea Soup with Basil and Avocado Cream

• 300 g (10 oz/2 cups) organic garden peas, frozen, but preferably fresh!
• 1

Cook the garden peas with the stock. Simmer for 15 minutes. Add the spring onion and half of the basil. Purée the soup for approx. 6 minutes using a hand blender. Continue until the soup is nice and smooth. Purée the avocado and the garlic and the reserved basil in a food processor. Reserve a few basil leaves to garnish. Fold in the crème fraîche and season the avocado cream with salt and peppe