2 1/2 cups vegetable stock
1 lb/450 g fresh peas
pinch of granulated sugar
1/2 cup light cream
salt and pepper
2 tbsp light cream, to garnish
4 crusty rolls, to serve
Bring the stock to a boil in a large pan. Add the peas and cook for 5 minutes.
Remove the pan from the heat, season with salt and pepper, and sugar. Then transfer to a food processor and process til smooth.
Pour in to pan, stir in the cream, and heat gently to simmering point.
Taste and adjust if necessary, then pour into 4 serving bowls, adding a swirl of light cream to each bowl.
Serve with crusty rolls.