Heat the butter in a medium saucepan and fry the onion gently for about seven minutes, until soft but not brown.
Add the potatoes and vegetable or chicken stock and simmer covered, for 15 minutes or until the potato is tender.
Add the peas and mint and season with salt and freshly ground black pepper. Simmer covered, until the peas are soft but still bright green.
Purée well and pour into a clean saucepan.
Bring to a simmer, adjust seasoning with salt and freshly ground black pepper and, if necessary, add a little extra stock until the soup has thinned to your liking.
Remove from the heat and cool slightly.
Whip the cream lightly.
Pour the soup into warmed glasses or cups and top with cream.
Grind black papper over the top and serve immediately.
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