Preparation

Add the salt and sugar to a large pot of water and bring to a boil. Add the peas and cook until tender, 3 to 4 minutes.

Drain the peas and place them in a bowl. Add the butter, broth, cream, and 2 tablespoons of the mint. Toss well, and season with salt and pepper.

Transfer the mixture to a food processor, and puree.

Spoon the puree into the top of a double boiler, set it over barely simmering water, and warm it through. Then transfer the puree to a serving bowl, sprinkle with the remaining 1 tablespoon chopped mint, and serve immediately. - serves 4 - Adapted from Ten by Sheila Lukins.