Ingredients:
3 cups fresh English peas (shelled)
4 cups vegetable or chicken stock
2 tablespoons butter
1/3 cup leek, sliced (use white, tender part)
5 fresh mint leaves, sliced
1/2 teaspoon sugar
Salt
Preparation:
Melt the butter in a large pot and saute the leeks over medium high heat until they soften, about 5 minutes. Add the pea stock, increase the heat to high and bring to a boil.
Add the peas and the mint, and when the soup returns to a boil, reduce the heat to medium. Simmer for 8 to 10 minutes or until the peas are tender enough to puree (fork mashable).
Puree the soup in small batches in a blender until very smooth.
Add the sugar and taste to see if the soup needs salt.
