How to Make It
Put the stock, peas, onion and carrot in a large heavy bottomed stock pot and bring to a boil over medium high heat. If any foam rises to the top you can skim it, but it isn’t necessary.
Lower the heat to low, cover the pot and simmer until peas are tender, with no toothsomeness, 40-60 minutes.
When the peas are completely tender, remove from the heat, add in the oil, and puree with an immersion blender, or in batches in a food processor.
Season to taste with salt and pepper, and add toppings.