This classic English soup tastes fresh front the country vegetable garden. Peas were brought to this country by the Romans and the green velvety-smooth texture of this versatile vegetable is enriched in this recipe with egg yolks and fresh cream.
50 g (2 oz) English butter
1 small onion, skinned and finely chopped
900 g (2 lb) fresh peas, shelled
1.1 litres (2 pints) chicken stock
2.5 ml (1/2 tsp) caster sugar
2 large sprigs of fresh mint
salt and freshly ground pepper
2 egg yolks, size 2
150 ml (5 fl oz) fresh double cream
sprig of fresh mint to garnish
1. Melt the butter in a large saucepan, add the onion and cook for 5 minutes until soft. Add the peas, stock, sugar and sprigs of mint. Bring to the boil and cook for about 30 minutes.
2. Put the soup through a fine sieve or puree in a blender. Return to the pan and add the seasoning.
3. In a bowl beat together the yolks and fresh cream and add to the soup. Heat gently, stirring, but do not boil otherwise it will curdle.
4. Transfer to a soup tureen and garnish with a sprig of fresh mint.