Serves 4

• Spring Onions 1 bunch
• Butter 75g
• Frozen (or fresh shelled) Peas 450g
• Water 150 ml
• Gold Top Milk 570 ml
• Fresh Tarragon (chopped) 1-2 tsp
• Salt and freshly ground black pepper

Clean the spring onions and chop finely, reserving a few sprigs of the green for garnish. Melt the butter in a medium sized pan over a gentle heat, then add the spring onions. Soften onions for 1 minute then add the peas and water. Cook gently until peas are tender – about 20-25 minutes. Allow to cool slightly.Stir in the Gold Top Milk and fresh tarragon. Season well with salt and pepper. Pour into liquidiser and liquidise until smooth. Return to clean pan and gently re-heat. Serve garnished with a few sprigs of reserved spring onion. (If you cannot get fresh Tarragon – you could use mint instead).