Minted Green Pea Soup Recipe

Gently fry the onion in clarified butter until transparent. Add the peas and stock, and bring to the boil, simmering for 20 minutes. Using a slotted spoon, lift out two spoons of the peas and set aside. Blend the remaining soup until smooth, then return the whole peas to the soup, plus the chopped mint. Simmer for a further 5 minutes, adjust seasoning, and serve with crusty brown bread. This soup can also use coriander leaf instead of the mint, or the soup can be left plain.