Shropshire pea soup

Serves 4
500g peas
1 onion, finely chopped
25g butter
large sprig mint, plus mint leaves to garnish
900ml vegetable stock
salt and pepper
100ml double cream, plus extra to serve

Melt the butter in a large saucepan and add the onion. Cook over a low heat for 10 mins, stirring occasionally, until the onion softens and begins to brown. Remove the leaves from the mint sprig and add to the pan with the peas and stock. Bring to a boil then reduce the heat and simmer gently for 15 mins until the peas are tender. Blitz in a food processor until smooth. Season to taste then stir in the double cream, reheating without boiling. Serve garnished with the mint leaves and a swirl of extra cream.

Other winter soup recipes from our Jan/Feb 2015 issue:

• Scotch broth
• Devon crab soup
• Cullen skink
• Mulligatawny
• Cock-a-leekie