Step 1
Heat oil in a large saucepan, add frozen Birds Eye Onions and cook for 2-3 minutes.
Step 2
Pour in chicken stock, add frozen Birds Eye Peas, rice and bring to the boil. Cover and simmer for 15 minutes. Meanwhile, combine parsley, pine nuts and cheese to make gremolata.
Step 3
Puree soup using a stick blender. Season to taste and serve drizzled with cream and sprinkle with gremolata.
Tip
Toasted almonds or hazelnuts can replace pine nuts for a variation. For a lower fat version omit cream.