Leek & pea soup

Leek & pea soup

The perfect lunch solution for cold winter days.

By , 21 September 2015

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Leek & pea soup
  • 55 Mins

  • Serves: 4

  • Price: 85p per serving

Nutritional Info
Each 408g serving contains
  • Energy

    1026KJ

    245KCAL

    12%
  • Fat

    16g

    med

    23%
  • Saturates

    10g

    high

    51%
  • Sugars

    4.4g

    low

    5%
  • Salt

    1g

    low

    17%
of your reference intake.
Typical energy values per 100g: 251kJ/60kcal.
Ingredients
  • 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
Method
  • 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.