Chilled pea & mint soup

4	Onions (fine diced)
8 cloves	Garlic (crushed)
2 lt	Vegetable/chicken stock (hot)
1 kg	Peas
1 bunch	Mint (chiffonade)
1 tsp	Castor sugar
4 sprigs	Rosemary
1 bunch	Watercress (picked)
150g	Butter (unsalted)

Method

1.      Sweat down the onions & garlic in the butter without colouring until thoroughly cooked.

2.      Add the hot stock & rosemary & bring to the boil.

3.      Incorporate the peas & cook until tender, add the mint & watercress remove from the heat & liquidise until smooth, pass through a chinois only if necessary.

4.      Adjust the seasoning.

5.      Serve chilled finished with chiffonade of mint & creme fraiche.