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Leek and Pea Soup
10g (½ oz) unsalted butter
2 leeks, chopped, washed and well drained
1 teaspoon chopped fresh thyme leaves
1 garlic clove, finely chopped
900ml (1½ pints) chicken or vegetable stock
275g (10oz) shelled or frozen peas
1 round lettuce, washed and chopped
1 tablespoon finely chopped mint
Ground black pepper
- Melt the butter in a saucepan and cook the leeks with the thyme and garlic over a gentle heat until soft but not brown, adding a dash of water if necessary to prevent sticking.
- Add the stock and bring to the boil.
- Add the peas and lettuce and continue cooking until the peas are tender.
- Stir in the mint and, if you like, liquidise about half the mixture.
- Return to the rest of the soup, reheat and season to taste with black pepper.