Instructions: 1. Place prepared vegetables in the soup pot and add stock. Bring soup to a boil, add the sugar, mint leaves, salt, and pepper, and then cover the pot.

Simmer the soup over low heat for 30 minutes.

2. Blend the soup in a blender or food processor until it is thoroughly pureed.

3. Melt the butter in a separate pot. Add the cornstarch and stir occasionally until turns into a paste. Add the milk and continue stirring until it thickens.

4. Add the sauce to the pea soup and blend thoroughly. Reheat the soup and serve it hot with a few mint leaves on the top of each serving as garnish.

(This soup can also be refrigerated for a few hours and served cold).

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