Cream of pea soup

Finely chop the leek and onion. Put 70 g of butter in a saucepan and heat over medium heat, add the leek and onion, stir, cover with a lid and cook for 3 minutes. Stir again.

Add the frozen peas, increase the heat and stir well for 2 minutes. Add the boiling stock, salt, pepper, add the sugar and bring to a boil. Add the cream, bring to a boil again, then remove from the heat.

Add the mint leaves, the remaining butter, and blend the soup thoroughly in a blender. Then pass the soup through a strainer and transfer to a clean pot. Briefly heat the soup before serving and season with salt if needed.