8 oz Shelled peas (or frozen peas
Thawed)
3 oz Spinach, finely chopped
3 oz Spring onions, finely
Chopped
1 tb Finely chopped fresh
Coriander leaves
6    Mint leaves
2 pt Water
1 tb Butter
1 tb Level plain flour
1 sm Piece nutmeg, grated
6    Black peppercorns, ground
3 tb Cream

Put all veggies with herbs and water into a pot. Bring to boil, then
simmer for about 15 mins until veggies are tender. Transfer to a
blender or food processor and blend into a puree. Melt butter and
gradually stir in flour. Cook, stirring for 30 secs. Add pureed veg
mixture and ground spices and heat for 10 mins.

Beat the cream and stir into soup to heat through or swirl into
individual servings. Serve very hot.