900g/2lbs of fresh peas
1.1litres/2pints of vegetable or chicken stock
225ml/8floz of single cream
1 bunch of fresh mint - chopped
1 onion - finely chopped
1 tablespoon of olive oil
1 teaspoon of lemon juice (optional)
Anglesey sea salt
black pepper

METHOD

Heat the oil in a sufficiently large saucepan. Cook the onion until soft under a lid to sweat and avoid colouring. Add the stock and bring to the boil before adding the peas, salt and pepper. Boil for 2-3 minutes. Add the mint and the cream and adjust for seasoning again (add the lemon juice if using). Leave to cool for a while before liquidising until smooth. The soup can be eaten hot or cold with a drop of cream or crème fraiche.

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