No. of servings
In a saucepan melt the butter and fry finely chopped onion in. Add potato chopped into a smaller pieces.
chicken stock 2.5 cup (600 ml)
Pour the stock over the mixture in a saucepan. Simmer over the medium heat until potatoes are soft.
Toss in the saucepan fresh or frozen peas, leaves of fresh basil, single cream, let it cook for further 5 minutes.
Set soup aside, with hand blender mix all together properly. Salt and season.