• 1kg/2lbs3½oz fresh peas with shells
• 1 liter chicken stock
• 1 lettuce head, chopped
• 1 small onion, peeled and chopped
• 10cl / 3 1/2 floz cream
• Olive oil
• Salt
• Black pepper
• 3 green onions
• 1 small bunch Thai basil

Pod the peas, keeping their pods. Wash these well then chop them into small pieces. Blanch peas 4 minutes in salted boiling water. Rince under cold water. Drain well.

Sweat the onion in the olive oil for about 2 minutes. Add lettuce and sweat another 2 minutes. Add the shells of the peas and cover with the warmed chicken stock. Simmer on a low heat for 30 minutes.

In a blender, blend peas, shells and stock. Strain through a fine sieve. Add the cream and season with salt and pepper.

Blanch green onions 30 secondes in boiling water. Rince under cold water. Drain well. In a blender, blend green onions, Thai basil, 1 tablespoon olive oil, 3 tablespoons chicken stock. Strain through a fine sieve. Season with salt and pepper. Serve this fragrant oil with the soup.