Shropshire Pea Soup with a Hint of Mint


55g (2 oz) butter
1 onion, finely chopped
700g (1½ lb) fresh peas, shelled
1 litre (1¾ pint) stock
Salt and freshly ground black pepper
¼ tsp sugar
2 sprigs mint
150 ml (¼ pint) double cream

For the Garnish:
115g (4 oz) cooked peas
1 tbsp chopped, fresh mint

Serves 6-8.

Heat the butter in a saucepan, add the onion and cook until soft. Add the peas and cook over a low heat until the butter has been absorbed. Stir in the stock and season to taste. Add the sugar and mint sprigs.


Simmer for 10 minutes, or until the peas are tender. Purée the soup and add the cream. Reheat the soup but do not boil. Check the seasoning and serve garnished with the cooked whole peas and chopped mint.