Leek & pea soup

Leek & pea soup

The perfect lunch solution for cold winter days.

By , 21 September 2015
Leek & pea soup
  • Ready in: 55 mins
  • Serves: 4
  • Price: 85p per serving
Nutritional Info
Each 408g serving contains
  • Fat med
    16g
    23%
  • Saturates high
    10g
    51%
  • Sugars low
    4.4g
    5%
  • Salt low
    1g
    17%
  • Energy 1026KJ 245KCAL
    12%
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.