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Mark Welshemail@example.com Eileen's offers up a simple Mangetout soup with a taste of the UK.
8 ounces sugar peas
1 medium onion
1 small potato
1 ounce butter
2½ cups vegetable stock
1¼ cups milk
Salt and pepper to taste
1 teaspoon Marmite, or more to taste
Trim ends off the sugar peas; roughly chop all the veggies.
In a medium sauce pan, heat the butter and saute the onions until translucent. Add the peas, potato and stock; bring to a boil then reduce heat and simmer 20 minutes.
With a stick blender or in a blender, purée soup until smooth. Add salt, pepper and Marmite to taste and refrigerate. Before serving, stir in milk.
Adapted from Crank's in London
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