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Pea and Lavender Soup
- 1 tbsp olive oil
- 25gm butter
- 1 medium onion, peeled and finely chopped
- 750gm peas
- Half a teaspoon of dried lavender flowers
- three quarters of a litre vegetable stock
- Add a little salt to taste
- 125gm of double thick cream [or natural yoghurt], (for serving)
- A few lavender flowers (for decoration - about 4 per bowl)
Directions:View on BBC Good Food
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