Pea and Mint Soup

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== Ingredients ==
* 50 g (2 oz) butter
* 1 bunch spring onions, chopped
* 3 tablespoons flour
* 900 ml (1½ pints) chicken stock
* 1 teaspoon salt
* 300 g (10 oz) frozen peas
* 500 g (1 lb.) sugar snap peas, trimmed
* 600 ml (1 pint) water
* 8 lettuce leaves
* 25 g (1 oz) mint leaves 
* salt and white pepper to taste
* 125 ml (4 fl oz) cream
=== Garnish ===
* a few lettuce leaves
* shredded mint sprigs
== Directions ==
# Melt the butter in a large pan. Add the spring onions and cook for 3–4 minutes until tender. Stir in the flour and cook, stirring, for 1 minute.
# Stir in the chicken stock, salt and frozen peas. Cover and cook for 10 minutes.
# Transfer to a food processor or blender and puree until smooth. Return to the pan.
# Put the sugar snaps, water, lettuce and mint leaves in a pan. Bring to the boil, cover and simmer for 15 minutes. Puree in the food processor or blender, then sieve to remove any strings.
# Add to the spring onion and pea mixture, stir in the cream, season and reheat.
# Serve garnished with lettuce and mint.
Category:Chicken stock and broth Recipes
Category:Egyptian Soups
Category:Lettuce Recipes
Category:Mint Recipes
Category:Pea Recipes
Category:Recipes that need photos
Category:Sugar snap Recipes
Category:White pepper Recipes