|Chopped peeled potatoes||6 Ounce (Raw Ones)|
|Spring onions||4 , chopped|
|Chicken stock||3⁄4 Pint|
|Green peas||1⁄4 Pound (Fresh / Frozen)|
|Medium cream||1⁄4 Pint|
|Cream||1 Tablespoon (For Topping)|
Simmer vegetables with stock and salt for 10 minutes, or until barely is tender.
Rub through sieve or puree in electric blender.
Return to saucepan, add cream, heat gently without boiling.
Cool, then refrigerate.
Top each serving with a spoonful of whipped cream.