Sometimes the old-fashioned soup recipes are the best and this is a real winter warmer that goes back at least four generations. The most modern thing about it is the use of frozen peas, and they've been around for at least half a century.

 

Around 6 people will make short work of:

 

500g frozen peas
60g butter
3tbs flour
2tsps curry powder
4 cups chicken stock
1/2 cup of milk
2tbs chopped mint
Salt and white pepper

 

Cook the peas according to the instructions on the packet, drain them and then process them either in a blender or other food processor.

 

In a thick based pan, melt the butter and stir in the flour and curry powder. Let this cook while stirring for a couple of minutes longer. Then whisk in the chicken stock, heat through and add the pureed peas followed by the milk.

 

Bring this mixture almost to the boil, stir in the mint and simmer uncovered for about 5 minutes. Season just before serving with the salt and pepper.

 

Note: It's not necessary to process the peas into a green oblivion. Leave a little texture in them to make a more interesting soup. In fact I don't use a blender at all. I crush the peas with a potato masher and then whisk them into the stock using an electric whisk.