Soup is marvellous. Pea soup is particularly so, it's fresh and clean, a gorgeous colour, and totally delicious.
Making soup is really easy too - so much easier than people often thick. I tend to follow the same pattern with mine - chop up veg, fry in butter, add stock, boil, blend, add a bit more stock. The secret is, in my humble opinion, to add slightly less stock that you think you'll need. You can always add more during the blending if it's too thick, but taking it away if it's too thin is nigh on impossible. However, if you do fancy making pea soup and would like a recipe to follow...
250g frozen garden peas
1 medium onion, diced
500ml of chicken stock
50ml cream (optional)
Sautee the onion in melted butter, until translucent, in a medium sized pan.
Stir through the frozen peas, and cover in 250ml of stock. Simmer gently with the pan lid on for about 10 minutes, or until the peas are slightly over cooked.
Blend until smooth, adding more hot stock if needed until it's the desired texture. If you fancy adding a bit of cream in, now's the time to do it. About 50ml is perfect - just a little - not too much, or it'll swamp the delicate pea flavour.
Serve right away with heavily buttered brown bread.