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.

Serves 4

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.