Mangetout Soup

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.

Serves four.

Adapted from Crank’s in London