Soups
Essex, England
1pt / 500ml (volume) of peas in their pods
1 large onion
2oz butter
1.5pt / 750ml vegetable stock
1tsp /5g cornflour
0.5pt / 250ml milk
1tsp /5g sugar
tender spearmint ( or mint ) leaves (about 10)
salt and pepper
a little finely chopped parsley
Remove the peas from the pods. Wash the pods and cut off any hard
or fibrous bits.
Put the butter into a large pan. Peel and finely chop the onion. Fry the
onion in the butter for a few minutes until soft and transparent. Add the
peas and the pods and cook for a few minutes. Add the stock and mint
leaves.
Bring to the boil and cook at a simmer until all the vegetables
are tender. Blend the cornflour with a little of the milk until it forms
a smooth paste. Stir this into the soup and add the rest of the milk. Heat
carefully, stirring until the soup boils. Cook gently for a few more minutes.
Cool and liquidise the soup.
Reheat and serve sprinkled with a little parsley.