Ingredients:
1kg green peas (in the pod)
1.25l water or white stock
sprig of mint
sprig of parsley
1 tsp sugar
salt and freshly-ground black pepper, to taste
1 tbsp potato flour or cornflour
chopped parsley and chopped mint, to garnish
Method:
Shell the peas and set aside. Wash the pods and place in a saucepan. Pour over the white stock or water, bring to a simmer and cook for 20 minutes, seasoning gently wit ha little salt.
Strain the resultant stock and pour back into the pan. Add the reserved peas, along with the mint, parsley and sugar. Season to taste with salt and black pepper then bring to a simmer and cook gently for between 8 and 12 minutes, or until the peas are just tender.
Puree with a stick blender until smooth then pass through a fine-meshed sieve. Return to the pan and bring back just to a boil. Reduce to a simmer and cook or 5 minutes more (add more stock or milk, as needed).
Ladle into warmed bowls, garnish with chopped parsley and chopped mint then serve.
