### TranslatedIngredients: 2 cup Green peas (Matar) - steamed,1 cup Spring Onion Greens - roughly chopped,4 - 5 Spring Onion (Bulb & Greens) - chopped,4 cloves Garlic - smashed,2 tablespoon Extra Virgin Olive Oil,Salt - to taste,2 teaspoon Black pepper powder,500 ml Vegetable stock,2 tablespoon Fresh cream,Black pepper powder - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making Pea And Spring Onion Soup, separate greens from spring onion. Chop the spring onion and set aside. Similarly chop the spring onion greens and keep in a separate bowl.In a large pot simmer vegetable stock over low flame so that it remain hot while adding to the soup.Heat olive oil in a saucepan over medium heat; add chopped spring onion and garlic. Sauté until onion turn translucent but not brown for about 1 to 2 minutes.Once cooked the spring onions are through, add peas, spring greens and sauté for 2 minutes more. Season with salt and pepper.Puree the green peas mixture in a mixer along with the vegetable stock into a smooth puree. Check the salt and pepper and adjust to suit your taste.When you are ready to serve the Pea and Spring Onion Soup , bring the soup to a brisk boil over Saucepan. Serve Pea And Spring Onion Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight meal appetizer.