Weigh the peas after shelling. Ham stock gives a good flavor to the soup. Halve the quantity of peas if you are using dried peas.
- 700 g [1½ lb] peas
- 1 spring onions
- 25g [1 oz] butter
- salt and pepper
- 1.15 L [2 pt] stock
- 10 ml [2 teaspoon] freshly chopped mint
1 Chop the onions. Melt the butter in the saucepan, sweat peas and onions in butter for 10 minutes, shaking the pan occasionally.
2 Season and pour on stock
. Bring to simmering point, cover and simmer for 20 minutes or until vegetables are quite tender.
3 Reduce contents of pan to a puree using a vegetable mill, sieve or liquidizer.
4 Return soup to pan. Stir in mint and reheat.
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