Melt the butter in a large saucepan, then add the onion, garlic and chilli and season with salt and pepper.
Cover with a butter wrapper or greaseproof paper, put on the lid and sweat over a low heat for 3 or 4 minutes or until the onions are cooked.
Then add the stock, turn up the heat to high and bring up to the boil.
Add the peas and cook very rapidly, making sure to remove the lid as soon as it comes to the boil (this keeps the peas' fresh green colour intact) for only 1 or 2 minutes or until the peas are cooked. Add the coriander and immediately liquidise.
Check seasoning and serve.
Notes & Tips
Like most soups, this freezes really well.
Avoid prolonged boiling and simmering of this soup to retain the fresh green colour.