Ingredient:
30 g (1 oz) butter
1 large onion, coarsely chopped
1 tbsp plain flour
500 g (1 lb) frozen peas
1.25 litres (2 pints) vegetable or chicken stock
½ tsp caster sugar
2 large mint sprigs
Salt and black pepper
Shredded fresh mint, to garnish

Method:
Melt the butter in a large saucepan, add the chopped onion, and cook very gently, stirring occasionally, for about 10 minutes until soft but not coloured.

Sprinkle in the flour and stir for a further 1-2 minutes, then add the frozen peas, stock, caster sugar and sprigs of mint.

Bring to boil, cover, and simmer gently, stirring occasionally, for 5 minutes or until the peas are soft. Do not simmer any longer than this or the peas will lose their fresh green colour.

Remove the mint sprigs and discard. Puree the soup in a food processor or blender until smooth.

Return the soup to the rinsed out pan, reheat, and add salt and pepper to taste. Serve hot, garnished with shredded fresh mint.