- 4 tbsp butter
- 2 medium white onions, peeled and chopped
- 1 small cucumber, peeled and chopped
- 7 oz frozen peas
- 3 cups light chicken stock (if you want a totally vegetarian version, use vegetable bouillon) salt and pepper
- 2 ripe pears, peeled, cored, and diced
- 2/3 cup whipping cream
- 1 tbsp chopped mint (apple mint is particularly good here)
- Serve with pears, peeled, cored, and diced (optional)
- Melt the butter in a roomy pan and add the onion. Allow to stew quietly for 5 minutes or so and then add the cucumber. Stir in and cook both until limp and tender. Tip in the peas and stock and bring to a boil.
- Skim off any resultant scum that forms on the surface, season, and simmer for 20 minutes.
- Puree with the pears in a blender and then pass through a sieve into a bowl. Allow to cool to room temperature and then stir in the cream.
- Adjust the seasoning once more if necessary and place in the fridge, covered, until really cold; there is nothing worse than a tepid cold soup.
- Ladle into chilled soup bowls and sprinkle with mint.