In a large pan, combine the frozen peas, vegetable stock, granulated sugar, mint, salt, and pepper.

Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 minutes.

Remove and discard the mint.

Purée the pea mixture in a blender or food processor.

Return the purée to the heat.

In a bowl, blend the egg yolk with half of the single cream.

Stir this mixture into the soup.

Return the soup to a clean pan and reheat, ensuring it does not boil.

Taste and adjust the seasoning if necessary.

Serve the creamy pea and mint soup garnished with the remaining single cream.