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Method
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1
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melt 1 oz butter in a stewpan
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2
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Put in the peas, spinach and mint , cover and steam in the butter for 15-20 minutes
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3
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add the stock and water and some of the peas shells ( only if young and tender)
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4
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boil quickly until tender and rub vegetables through fine sieve
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5
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melt the remaining butter in the stewpan
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6
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sprinkle in the flour , add the stock and then the puree
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7
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stir until boiling
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8
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season to taste
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9
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serve with a dash of cream , a few cooked peas and croutons or fried bread
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