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Soak peas overnight if dry. If they are still green, cook immediately or soak for a few hours. Simmer or pressure cook as little water as possible, adding peeled garlic and a couple of cloves. When the peas are soft, remove the cloves and blend the peas, adding salt sparingly. Stir in finely-chopped mint before serving piping hot. A ham steak or a thick slice of pate de campagne make fine accompaniments, as do crusty bread and cheese, or a green salad.›