Fresh Pea Soup

If the peas are particularly young and fresh, water may be preferable to chicken stock as a cooking liquid. The heart of a small lettuce, finely sliced, may replace the onion for added freshness of flavour. This soup is also delicious chilled.


  • 3 leeks, finely chopped
  • 1 onion, finely chopped
  • 2 oz (50 g) butter
  • 2 tablespoons flour
  • 3 pints (1.7 litres) chicken stock
  • 1 sprig mint
  • 2–2½ lb (1–1.25 kg) fresh peas, shelled
  • Salt and freshly ground black pepper
  • 8 fl oz (250 ml) double or single cream


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