Peel and chop the onion. Clean and peel the carrots and cut them into sticks. Heat fat in a pot, fry onion and carrots in it and add stock. Add deep-frozen peas, bring to the boil, cover and simmer over a low heat for about 8 minutes. Wash parsley, dab dry and chop except for a little bit for garnishing. Season stock to taste with salt and pepper, arrange in deep plates and serve sprinkled with parsley and garnished. Serve with fresh onion baguette