Heat the butter In a large pan and add the garlic. Fry gently for 2-3 minutes, until softened,
then add the peas. Cook for 1-2 minutes more, then pour in the stock.
Bring the soup to the boil, then reduce the heat to a simmer. Cover and cook for 5-6 minutes,
until the peas are tender. Leave to cool slightly, then transfer the mixture to a food processor
and process until smooth.
Return the soup to the pan and heat through gently. Season with salt and pepper to taste.