Method

1. Heat one tablepsoon of the olive oil in a saucepan and gently fry the onion for around 4-5 minutes, until turning translucent.

2. Add the peas and stock, bring to a simmer and cook for about five minutes, or until the peas are tender. Season, to taste, with salt and freshly ground black pepper and stir in the cream.

3. Allow to cool slightly then, using a hand blender, process the soup until smooth.

4. Heat the remaining tablespoon of olive oil and the butter in a frying pan and fry the bread cubes, until golden-brown and crisp all over.

5. Reheat the soup if necessary and serve in a bowl, with the croûtons scattered over the top.