• 4 oz (112g) dried peas
• 4 cloves
• 1 large onion
• 2 sprigs of mint
• 1½ pints (850 ml) vegetable stock
• 1 teaspoon lemon juice
• Salt and Black Pepper
• 1 oz (28 g) butter

Method:

1. Soak the peas overnight in plenty of cold water. Drain and rinse them.
2. Peel the onion and stick the cloves into it and place in a large saucepan with the peas,  mint and vegetable stock.
3. Bring to the boil and then reduce the heat and simmer for around an hour until the peas are very tender.
4. Remove the cloves from the onion.
5. Transfer the onion and the rest of the soup to a blender/liquidiser and liquidise until it is smooth.
6. Add the lemon juice and salt and pepper to taste.
7. Return to a clean saucepan and re-heat.
8. Add the butter just before serving.

Serves 4.