• olive oil
• 2 medium onions, peeled and finely chopped
• 4 large handfuls of freshly podded peas
• 1.1 litres chicken stock
• 255g dried spaghetti, broken into approx•
• 2.5cm lengths
• sea salt and freshly ground black pepper
optional: 1 sprig each of fresh mint, basil and rosemary
• extra virgin olive oil
a small handful of fresh flat-leaf parsley, chopped
By Andrew Fernandez:
Finally managed to commit to a pea recipe. I had grown peas in my vegetable garden and what an abundance this year! The freshly podded peas do make a difference. The mint in this soup makes it a great summer refreshing soup to try out! I would how ever put some pieces of chicken in this soup just to have something else to chew apart from the spaghetti and peas.
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