Fresh Pea Soup with a Hint of Mint
- 1 litre (1.75 pint) stock
- 1 onion, roughly chopped
- 700g (1.5lb) fresh peas, shelled or use a packet of frozen peas
- Salt and black pepper
- 0.25 tsp sugar
- 2 sprigs of mint
- 3-6 mint leaves
For the garnish:
- Low fat crème fraiche
- Mint leaves
Heat the stock in a 2.5 litre sauce pot, add the onion, bring to the boil and boil for 2 minutes.
2, 3 and 4 oven AGA: Transfer the covered sauce pot to the Simmering Oven and cook until the onion is soft, about 15 minutes.
Remove the sauce pot from the oven and add the peas, seasoning, sugar and sprigs of mint. Bring back to the boil and cook for a few minutes until the peas are just tender. Remove the mint sprigs and add the fresh mint leaves. Puree the soup and return to the hotplate to reheat. Check the seasoning and serve garnished with a spoon of cream, or crème fraiche and mint.
Rayburn and Conventional cooking: Cook on the hotplate or hob.