To begin making Pea And Spring Onion Soup, separate greens from spring onion. Chop the spring onion and set aside. Similarly chop the spring onion greens and keep in a separate bowl.

In a large pot simmer vegetable stock over low flame so that it remain hot while adding to the soup.

Heat olive oil in a saucepan over medium heat; add chopped spring onion and garlic. Sauté until onion turn translucent but not brown for about 1 to 2 minutes.

Once cooked the spring onions are through, add peas, spring greens and sauté for 2 minutes more. Season with salt and pepper.

Puree the green peas mixture in a mixer along with the vegetable stock into a smooth puree. Check the salt and pepper and adjust to suit your taste.

When you are ready to serve the Pea and Spring Onion Soup , bring the soup to a brisk boil over Saucepan. 

Serve Pea And Spring Onion Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight meal appetizer.