50 ml butter 4 tbsp
1 small onion, finely chopped
1 L fresh peas 4 cup
625 ml vegetable or chicken stock 2 1/2 cup
625 ml milk 2 1/2 cup
pinch of sugar
salt & pepper to taste
In a large saucepan; heat butter and gently fry onion until just softened but not coloured.
Stir in peas; add stock and bring to a boil. Cover and simmer very gently for about 30 minutes or until peas are tender.
Pour soup into blender or food processor; add milk and puree until smooth. Return soup to pan and reheat gently. Season to taste with salt and pepper; sugar if desired.
NOTE: For a different flavour; add 2 large fresh mint sprigs when adding the stock.
Serves 4