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Shropshire Pea soup with Mint

Shropshire Pea soup with Mint

55g (2 oz) butter

1 onion, finely chopped

700g (1½ lb) fresh peas, shelled or use frozen

1 litre (2 pints) stock

Salt and black pepper

¼ tsp sugar

2 sprigs mint

A little cream or crème fraîche

Sprig(s) of mint

Serves 6

Heat the butter in a saucepan and cook the onion until soft. Add the peas and cook over a low heat until the butter is absorbed. Stir in the stock, season. Add the sugar and mint sprigs. Bring to the boil.

2, 3, 4 and 5-oven AGA
Place in the Simmering Oven for 10 minutes, or until the peas are tender.

Purée the soup and heat through – do not let it boil. Check the seasoning and serve garnished with a little cream and a sprig of mint.


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