Melt the butter in a saucepan and add the onion, before covering and cook over a gentle heat for 10 minutes until softened and translucent.
Stir in the peas and coat with the buttery juices, then add the stock and bring to the boil.
Simmer for 5 minutes then add the cream, caster sugar and nutmeg, before seasoning well with sea salt and black pepper.
Pour your mix into a hand blender, and blitz it for around 3 minutes until you have a suitably smooth purée.
We would plate up your purée immediately while it’s still warm, but feel free to slot it into your fridge to serve chilled later on.
Looking for a little something extra from your pea purée? How about lobbing a sprig of mint into the blender to give your creation a true taste of spring? Or if you’re a super fan of spice, dropping in a dash of sriracha sauce will certainly sizzle things up in the kitchen. Either way, we’re sure that this pea purée will hit the spot with family and friends!