Jugged Green Pea Soup Recipe

Directions:

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.