Pea & mint soup
Put the peas in a large pan with the stock, sugar, mint and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer for 15 minutes.
Discard the mint, then purée the mixture in a blender or food processor. Return to the heat.
Blend the egg yolk with half the cream and stir into the soup. Return the soup to a clean pan and reheat, but do not allow to boil.
Taste and adjust the seasoning if necessary. Serve garnished with the remaining cream.