less than 30 mins
10 to 30 mins
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Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, until softened.
Add the frozen peas and chicken stock and bring to the boil. Reduce the heat and simmer for ten minutes.
Add the cream and use a hand blender to liquidise the soup.
Season, to taste, with salt and freshly ground black pepper and serve in a warm bowl, garnished with a mint leaf.