Mangetout Soup

Mangetout Soup from Crank’s in London (courtesy of Catriona Bowman)

1 medium sized onion
8 ounces sugar peas
1 small potato
1 ounce butter
2 1/2 cups veg stock
1 1/4 cups milk
seasoning to taste
1+ teaspoon Marmite

Top and tail the sugar peas.  Roughly chop all the veggies.  Saute the onions in the butter.  Add the peas, potato and stock.  Bring to boil and then simmer for 20 minutes.  Off the heat, stir in the milk.  Blend, adjust seasoning and return to heat. This soup can also be served chilled.  Chill before adding the milk.

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