- 5 Cups Frozen Peas
- ½ Yellow Onion
- 3 cloves Garlic
- ½ Cup Parsley
- 4 cups Chicken Stock
- 100ml Meadow Fresh Cream, additional for serving
- Gently fry onion and garlic in a large pot until soft.
- Add the parsley, peas and chicken stock. Simmer for 10 minutes.
- Blend until smooth.
- Stir the Meadow Fresh Cream through the blended soup (off heat).
- Divide into bowls, top with peas, pumpkin seeds and a splash of cream.