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Pea Soup(serves 6)
50 g (2 oz) butter
1 small onion, finely chopped
900 g (2 Ib) fresh peas, shelled
1 .1 litres (2 pints) chicken stock
2.5 ml (½ tsp) caster sugar
2 large mint sprigs
salt and pepper 2 egg yolks, size 2
150 ml (5 fl oz) double cream
mint sprig, to garnish
1. Melt the butter in a large saucepan, add the onion and cook for 5 minutes or until soft. Add the peas, stock, sugar and mint sprigs. Bring to the boil and cook for about 30 minutes.

2. Pass the soup through a fine sieve or purée in a blender or food processor. Return to the pan and season to taste.

3. Beat together the egg yolks and cream, and add to the soup. Heat gently, stirring, but do not boil.

4. Transfer to a warmed soup tureen and garnish with mint before serving
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