Fantastic Pea Soup

Green = 1 syn per serving (add 1 syn per serving if using butter)

Serves: 2 people
Preparation: 10 mins
Cooking: 15 mins

250g Peas, frozen
1 Potato, large, grated
1 Onion, small, chopped
0.75ltr Vegetable stock
2 Mint sprigs
2 Celery sticks, chopped
1 tsp of butter (optional, but nice)
1 tbsp crème fraiche
Salt and Pepper

Put a large deep pan on a medium heat. Add Frylight (and optional knob of butter), leave to melt.
Meanwhile, peel and chop the onion. Trim and chop the celery.
Stir the chopped veg in the pan with a splash of water. Cover with a lid and cook for 10 mins, or until the vegetables start to soften.
Fill a medium pan with the vegetable stock and bring it to a gentle simmer over a medium heat.
Peel the potato and roughly grate onto a board. Add to the pan of simmering stock.
Pick the leaves from the mint sprigs and discard the stalks.
Add just over half the leaves to the vegetable stock. Put the rest to one side for later.
Add the peas to the pan of softened vegetables, cook for 1 minute, then carefully pour the stock mixture into the pan and bring everything to the boil.
Add the tablespoon of crème fraiche and cook for 5 minutes.
Take the pan off the heat and whiz with a hand blender until smooth.
Taste the soup and season with salt and pepper. Cover the pan and allow to rest for a couple of minutes.
Serve with optional extra croutons and garnish with a sprig of mint.

This is my favourite soup, hearty and filling - but most of all very tasty. Great with a piece of crusty brown bread or homemade croutons if you can spare them from you HExB's.