Ingredients

1 bunch salad onions, thickly sliced
2 cloves garlic, chopped
2 potatoes, diced
1.75 litres hot vegetable stock
3 x 155g packs Waitrose Ready Shelled Garden Peas
20g pack fresh dill, chopped
170ml tub soured cream

Method

1. Place the salad onions, garlic potatoes and hot vegetable stock in a pan. Bring to the Boil and simmer for 20 minutes until potatoes are very soft.
2. Add the peas and cook for a further 3 minutes then whizz to a fairly smooth soup using a handheld blender. Cool and then chill until ready to serve.
3. Stir most of the dill into the soup and ladle into cup or a flask. When ready to serve, top with a spoonful of soured cream, sprinkling of remaining dill and grinding of black pepper.

Recipe kindly supplied by