• 1 lb (450 g) shelled fresh peas
• A few young pods
• Sprig of mint
• 2 pints (1.1 litre) vegetable stock or water
• Salt and pepper
• 1 oz (28 g) butter or margarine
• 1 oz (28 g) flour
• ¼ pint (150 ml) milk

Method:

1. Put the shelled washed peas with the washed pods, mint, stock or water, salt and pepper into a pan and cook gently until tender.
2. Either rub through a sieve or put through a blender to leave a smooth puree.
3. Melt the fat in a pan and add the flour, blend well, and let it cook for a minure or two without colouring.
4. Add the pea puree gradually, stirring all the time.
5. Bring to the boil and then reduce to a simmer and cook gently for at least 3 minutes, stirring constantly.
6. Add the milk, re-heat without boiling and serve.

Serves 4.