Ingredients
1 stock pot - chicken or vegetable 
300ml water 
335g frozen petit pois 
1 tbsp butter 
½ tsp caster sugar 
½ tsp salt 
1 tbsp double cream (optional) 

Method
Put all the ingredients into a medium saucepan and bring to the boil over a medium heat. 

Reduce the heat and cook for a further 5 minutes until the peas are cooked. 

With a hand blender or liquidiser, blitz until completely smooth.  Check the seasoning and adjust if necessary.  Add the cream if using. Serve hot.