Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse ...

3. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. 4. Add the peas and cook just until defrosted. 5. In a blender, puree the soup in 2 batches until ...

Add the peas to the pasta for the last 3 minutes. When you drain the pasta, save 50ml of the starchy water. If using bacon lardons, fry for 4-5 minutes until crispy. Mix the cream cheese with the ...