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6
shots and two extra full-size portions of soup to freezeEasy
30 min
By Jo Pratt
Published 2009
These can all be made ahead of time, so all you need to do is heat the soup through and garnish before serving.
To make the soup, heat the oil in a saucepan and sauté the onion for about 5 minutes until it’s softened but not coloured. Add the stock and, as soon as it is boiling, the peas. Return to the boil and cook for 3 minutes.