1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 small onion, skinned and finely chopped
2 lb (900 g) fresh peas, shelled
1.1 litres (2 pints) chicken stock
1/2 tsp (2.5 ml) caster sugar (superfine granulated)
2 large sprigs of fresh mint
salt and freshly ground pepper
2 egg yolks, size 2
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
sprig of fresh mint to garnish

1. Melt the butter in a large saucepan, add the onion and cook for 5 minutes until soft.

2. Add the peas, stock, sugar and sprigs of mint. Bring to the boil and cook for about 30 minutes.

3. Put the soup through a fine sieve or puree in a blender.

4. Return to the pan and add the seasoning.

5. In a bowl beat together the yolks and fresh cream and add to the soup.

6. Heat gently, stirring, but do not boil otherwise it will curdle.

7. Transfer to a soup tureen and garnish with a sprig of fresh mint.

serving amount  ''serves 4''

Hey Willy

What the

Where's the bacon bones or hocks mate?


Aart

Aart

Yeah that would give it a bit more of a taste

Willy

Where der yer gets Shropshire recipies in Australia?
Oh I see, Willy is in Shropshire!  Doh!  So we get Shropshire recipes here!  Easy!
How is Wem going mate?
KD

Kingsthorpe David

I haven't been to Wem for along time

Willy