Chilled (Canned Or Fresh) Pea And Mint Soup - cooking recipe

Ingredients

900 g fresh peas (2 lb) or 450 g frozen peas (1 lb)
50 g butter (2 oz) or 50 g margarine (2 oz)
1 onion, roughly chopped
570 ml milk (1 pint)
570 ml chicken stock (1 pint)
3 large mint sprigs
mint (to garnish)
1 pinch caster sugar
salt (to taste)
pepper (to taste)
150 ml single cream (5 fl oz)

Preparation

Shell the fresh peas.
Melt butter in a saucepan and gently saute the onion until it is soft but not brown.
Remove the onion mixture from the heat and mix in the milk, stock, peas, 2-3 mint sprigs, sugar, salt and pepper. Bring to the boil, Stirring regularly (if using frozen peas add them now, straight from frozen, no need to thaw them first).
Simmer, covered for about 30 minutes or until the peas are really tender. Let it cool just a little bit, then puree the mixture using a food processor , blender or by rubbing though a fine sieve.
Add fresh cream to the puree, mix well and then chill for 2 hours.
Serve chilled, garnished with sprigs of fresh mint.