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Heat oil in saucepan over medium heat. Add spring onions, ⅔ of the pea and cook until soft about 5 minutes.
Mix in a tablespoon of flour.
Add a vegetable stock cube and water mix well and bring to the boil then reduce to simmer. Cook for about 20 minutes then add the rest of the peas and the tarragon.
Puree soup in blender or use a stick blender with the sugar until smooth and creamy. Season with salt and pepper.
Dice the bread into cubes of 1 cm and cook gently in melted butter until golden.
Ladle the soup into bowls streak with cream and top with croutons.
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