quick pea and leek soup
How to make quick pea and leek soup recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
50 g (2 oz) butter
2 banana shallots, finely chopped
2 leeks, very thinly sliced
1 tablespoon chopped mixed herbs, such as sage, thyme, chives and parsley
100 ml (3½ fl oz) crème fraîche
1 litre (1¾ pints) good-quality boiling vegetable stock
350 g (11½ oz) frozen petit pois
salt and pepper
Method:
Melt the butter in a large saucepan over a medium heat, then add the shallots and leeks and cook for 5–6 minutes, until softened.
Meanwhile, stir the chopped herbs into the crème fraîche and set aside.
Add the vegetable stock and petit pois to the leeks and simmer for 2–3 minutes, until the peas are just tender.
Season to taste, then ladle into bowls and serve immediately with a dollop of herby crème fraîche.
For potato, pea & leek soup, heat 2 tablespoons olive oil in a large saucepan or flameproof casserole dish and add 875 g (1¾ lb) diced potatoes, 2 chopped leeks and 3 thinly sliced spring onions.
Cook over a medium heat for 5 minutes, stirring frequently, until the leek is beginning to soften. Add 1.2 litres (2 pints) boiling vegetable stock, season and simmer over a medium heat for about 12 minutes, until the potato is tender, adding 150 g (5 oz) frozen peas for the final 2–3 minutes.
Blend the soup until smooth, then ladle into bowls and serve with herby crème fraîche, as for
Quick pea & leek soup. Total cooking time 20 minutes.
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| quick pea and leek soup |
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