Soak the peas overnight.
Bring the peas to boil, strain off the water, cover the stock.
Heat the butter in another pan and add the chopped onions and carrot and cook for a few minutes
Add these to the soup
Add the sugar and cook until tender
Put the soup into an electric blender and puree or pass through a sieve
Season and return to the pan and reheat add the chopped mint and stir in 1 tbsp cream
Serve with croutons and the crisp fried onion rings