Pea and Mint Soup

Ingredients

 * 50 g (2 oz) butter
 * 1 bunch spring onions, chopped
 * 3 tablespoons flour
 * 900 ml (1½ pints) chicken stock
 * 1 teaspoon salt
 * 300 g (10 oz) frozen peas
 * 500 g (1 lb.) sugar snap peas, trimmed
 * 600 ml (1 pint) water
 * 8 lettuce leaves
 * 25 g (1 oz) mint leaves
 * salt and white pepper to taste
 * 125 ml (4 fl oz) cream

Garnish

 * a few lettuce leaves
 * shredded mint sprigs

Directions

 * 1) Melt the butter in a large pan. Add the spring onions and cook for 3–4 minutes until tender. Stir in the flour and cook, stirring, for 1 minute.
 * 2) Stir in the chicken stock, salt and frozen peas. Cover and cook for 10 minutes.
 * 3) Transfer to a food processor or blender and puree until smooth. Return to the pan.
 * 4) Put the sugar snaps, water, lettuce and mint leaves in a pan. Bring to the boil, cover and simmer for 15 minutes. Puree in the food processor or blender, then sieve to remove any strings.
 * 5) Add to the spring onion and pea mixture, stir in the cream, season and reheat.
 * 6) Serve garnished with lettuce and mint.