Leek & pea soup
- 50g butter
- 350g leeks, trimmed and sliced
- 200g potatoes (peeled weight), sliced
- 800ml hot vegetable stock
- 2 sprigs of mint
- 200g frozen peas
- 100ml single cream
Melt the butter in a large pan. Add the leeks and potatoes and turn them in the butter so that they're well coated. Cover and cook over a very low heat for 10 minutes, stirring occasionally.
Add the stock, cover and simmer for 10 minutes.
Add the mint and peas and bring back to the boil. Cover and simmer for 10 minutes. Leave to cool slightly for about 15 minutes, then purée with a hand blender or in a food processor.
Return to the pan, stir in the cream and reheat. Serve with croutons.