Prep 30 mins
Cook 30 mins
An old fashioned soup, which I find so satisfying, from a recipe book entitled The National Trust - Recipes From The Dairy. Use fresh shelled peas where possible, frozen will do if you can't get hold of the fresh.
- 2 lbs fresh peas, shelled
- 1 tablespoon butter
- 1⁄4-1⁄2 teaspoon sugar
- fresh ground black pepper
- 12 mint leaves
- 3 cups chicken stock
- 1 cup light cream
- fresh lemon juice
- Put the peas into a 6 cup preserving jar,layering them with the butter, sugar, seasoning and mint leaves.
- Close tightly and stand the jar in a deep stockpot filled with sufficient water to come two-thirds of the way up the side of the jar.
- Bring to a simmer and cook, uncovered, for 30 minutes.
- Empty the contents of the preserving jar into a food processor and blend for about 3 minutes.
- With the machine still in motion, gradually add about half the stock, or as much as the capacity of the machine can cope with.
- Rub the puree through a sieve into a pan, add the remaining stock and cream, then reheat the mixture.
- Season to taste, balancing the sugar,lemon juice, salt and freshly ground black pepper to your liking.
- Serve hot.