Method
Melt the butter in a large saucepan over a high heat. Add the onion and fry for about five minutes, stirring. Add the peas and fry for a further couple of minutes.
Pour in the stock and bring to boil. Remove the leaves from the mint stalks and set them aside. Add the stalks to the pan and bring back to the boil.
Cover and simmer for about eight minutes, or until the peas are tender. Stir in the mint jelly, remove and discard the mint stalks and stir in the mint leaves. Spoon into a processor and whiz until smooth.
Return to the pan, season with salt and pepper and serve hot or cold, garnished with a swirl of crème fraiche, and some crusty bread. To prepare ahead: Can be made up to a day ahead and reheated in a pan. Freezes well. To cook in the aga: Cook on the boiling plate (not in the simmering oven otherwise the peas will lose their colour).
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