Pea and Mint Soup Recipe (British Spring Soup)

Ingredients

• 900 g young peas in the pod, giving about 250 g shelled, or frozen peas
• 1 bunch spring onions, trimmed and roughly chopped
• 1 medium potato, peeled and diced
• 1 garlic clove, crushed
• 850 ml vegetable or chicken stock
• 4 tablespoons fresh mint, chopped
• A large pinch of caster sugar
• 1 tablespoon fresh lemon or lime juice
• 150 ml buttermilk or soured cream
• Salt and pepper, to taste