Full of fresh flavours, this Shropshire Pea and Mint Soup makes for a delicious starter or light lunch.
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
1. 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. Place in the simmering oven for 10 minutes, or until the peas are tender.
Notes - 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.