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:

1. 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.
2. 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).
3. Puree the soup in small batches in a blender until very smooth.
4. Add the sugar and taste to see if the soup needs salt.
5. Serve with a sprinkling of fresh mint leaves.

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