A beautiful green soup from Nigella Lawson. It can be served with or without the cream, and hot or chilled as preferred.
Lop the top off the head of garlic so you can see the tops of the cloves just revealed in the top section. Cut out a square of foil big enough to make a baggy parcel round the garlic.
Put the garlic in the middle and drizzle with olive oil. Make a loose parcel , sealing the edges. Put in a preheated 200 C Gas 6 oven for about an hour until soft.
Cook the peas in boiling salted water according to packet instructions. Drain well then tip into a food processor. Squeeze in the soft cooked cloves of garlic.
Add the butter, parmesan and half of the stock and process to a creamy puree. Pour into a saucepan and add the remaining stock. Check the flavour and add cream to taste.
Heat gently, season to taste and serve hot or chilled.