Cook dried peas in 1.7 litres (3½ pt)water for 45 minutes. Melt the butter in a large saucepan, add the carrot, onion and garlic and cook for a few minutes. Then add the cooked peas, together with their stock, reserving some peas for garnish. Pour over the vegetable stock and add the mint and sugar. Bring to the boil, stirring, then simmer for 20 minutes. Remove mint. Pour into a blender and blend until smooth. Alternatively, rub through a fine sieve. Return to the pan, add the cream and heat slowly but do not boil. Add the reserved peas and mint. Season to taste.
Makes 2.3 Litres (4 pints).
To freeze: Puree and blend. Pour into freezer container. Freeze 1 month. Thaw, reheat, adding cream, canned peas, chopped mint and seasoning.