Fresh pea soup

Ingredients

3 leeks, finely chopped
1 onion, finely chopped
50g/2oz butter
2 tbsp flour
1.7L/3pt chicken stock
1 sprig mint
1-1.25kg/2-2½lb fresh peas, shelled
salt and freshly ground black pepper
250ml/8fl oz double or single cream

Method

1. Sauté the leeks and onion in the butter in a heavy saucepan until tender.
2. Sprinkle in the flour and stir to mix. Stir in the stock, bring to the boil and add the mint and peas.
3. Cook, covered, for about 15 minutes, until the peas are tender. Remove the mint.
4. purée the mixture through a food mill or in batches in an electric blender. Return to the clean pan.
5. Bring to the boil and add salt and pepper to taste and the cream. Re-heat. If too thick, add a little milk.