Peel onion and cut into strips. Melt butter in a saucepan and saute onion and peas. Add vegetable broth and simmer for about 10 minutes on low heat.
Puree soup finely and season with salt and pepper.
Combine cream with rose oil and beetroot juice, mix well.
Pour soup into bowls and top with dollops of cream. Sprinkle with pepper and serve.