Jugged Green Pea Soup

• 2 lbs fresh peas, shelled
• 1 tablespoon butter
• 14-12 teaspoon sugar
• salt
• fresh ground black pepper
• 12 mint leaves
• 3 cups chicken stock
• 1 cup light cream
• fresh lemon juice

1. Put the peas into a 6 cup preserving jar,layering them with the butter, sugar, seasoning and mint leaves.
2. Close tightly and stand the jar in a deep stockpot filled with sufficient water to come two-thirds of the way up the side of the jar.
3. Bring to a simmer and cook, uncovered, for 30 minutes.
4. Empty the contents of the preserving jar into a food processor and blend for about 3 minutes.
5. With the machine still in motion, gradually add about half the stock, or as much as the capacity of the machine can cope with.
6. Rub the puree through a sieve into a pan, add the remaining stock and cream, then reheat the mixture.
7. Season to taste, balancing the sugar,lemon juice, salt and freshly ground black pepper to your liking.
8. Serve hot.

fresh peas, butter, sugar, salt, fresh ground black pepper, mint, chicken stock, light cream, lemon juice

Taken from www.food.com/recipe/jugged-green-pea-soup-176202 (may not work)